6 to 8 med. white potatoes, peeled and cubed
1 lg. onion, peeled and chopped
Salt and pepper to taste
Dried celery flakes
1 pt. light cream or half and half
2 to 3 tbsp. butter
1 to 1 1/2 lb. white fish fillets and/or bay scallops

Cover potatoes and onion with water in large saucepot, (6 quarts), add seasonings, and bring to a boil. Let simmer until potatoes are soft enough to break apart with a fork. Lay fish fillets on top and simmer until cooked through, but tender.

Coarsely mash, with hand masher, all ingredients in pot. Add butter/oleo and cream, stir and let simmer until heated through.

Can be served by the cup with chowder crackers as an appetizer, or by the bowlful with rolls or any crusty, hearty bread as a family dinner.

Celery flakes can be homemade by taking leaves from fresh celery and dehydrating (in microwave on low), on a paper towel; then storing in paper lunch bag (in cupboard over stove is best), to finish drying.