2 lb. frozen or fresh cod
1/4 c. butter
1 med. potato, peeled and diced
2 sm. carrots, sliced
1/2 c. sliced celery
1 c. quartered fresh mushrooms
2 (10 3/4 oz.) cans cream of potato soup
1 1/3 c. milk
1 1/3 c. water
1 c. canned pearl onions
1 tsp. seasoned salt
1/2 tsp. ground pepper
1 tsp. Worcestershire
1 sheet frozen puff pastry, thawed

If frozen, unwrap fillets and allow to stand at room temperature 20 minutes; then cut into 1-inch cubes. Melt butter; add potatoes, carrots, celery and mushrooms. Cover; cook over low heat about 10 minutes. Stir in potato soup, milk and water; bring to a simmer. Add fish, onion, salt, pepper and Worcestershire.

Cut puff pastry into circles. Spoon warm chowder into heat-proof bowls. Top with pastry and bake in a 425 degree oven 15 minutes or until pastry is golden.

BAKING VARIATION: Bake puff pastry separately on a baking sheet, according to package directions. Simmer chowder 5 minutes to cook fish; serve topped with pastry cut-outs.

TOPPING VARIATION: Blend 2 cups biscuit mix, 1 cup shredded Cheddar and 1 cup milk. Place a dollop on each bowl; bake at 425 degrees about 15 minutes.