2 tbsp. butter
1 lb. fish (thick)
1 lg. carrot
1 lb. potatoes
3 ribs celery
1 lg. onion, chopped
Salt
Pepper
2 c. clam juice
1 c. cool water
1 bay leaf
1/2 tsp. thyme
1 1/2 c. evaporated milk
1 c. corn
1/2 c. parsley

Saute onion with butter. Toss in celery, carrot and potatoes. Saute 1 minute. Add fish, clam juice, bay leaf and water. Cook. Remove bay leaf. Stir in milk, corn, parsley, salt and pepper. Simmer until corn is cooked.