1/2 c. onions, diced
1 tbsp. butter
2 potatoes, diced
2 stalks celery, chopped fine
1 c. diced fish (or more)
1 tbsp. chopped parsley
1 can cream of celery soup
1 can clam chowder

Saute onions in butter till soft. In pan add potatoes, celery, fish, parsley and onions, add 1 1/2 soup cans of water. Cook until done. Remove from heat and add the 2 cans of soup, stir in till mixed, return to low heat, stirring gently to keep from sticking. Serve when hot. If you need to thin, add small amount of milk.