1 c. chopped onion
1/4 c. butter
2 c. water
4 c. diced raw potatoes
2 carrots, sliced thin
1/2 c. diced celery
1 (12 oz.) can cream style corn
2 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley flakes
1 lb. fish (torsk, perch, walleye) cut in small pieces
1 (13 oz.) can evaporated milk

In 4-quart or larger pan, saute onion in butter until soft. Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes. Cover and simmer 15 minutes.

Put fish on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done. Stir in corn and evaporated milk and heat just below boiling. Do not overcook or milk will curdle.