1 lb. pollock or Haddock (I like pollock, more flavor)
4 carrots, cut up small
2 lg. potatoes, diced
1 med. onion, chopped
1 (12 oz.) can evaporated milk
1 stick butter

First you put 4 cups of water and 1 teaspoon salt and the fish in a pot and bring to a boil for 20 minutes or a little longer. Then take the fish out and let it cool so you can check to see that there are no bones.

To the water add the vegetables and cook until tender. Break up the fish in pieces and simmer a few minutes. Then add evaporated milk, stick of butter and season to taste. I sometimes add a touch of garlic powder and black pepper. After it is finished I mix cornstarch with cold water and stir it into the soup to thicken it. You have to judge the amount of cornstarch depending on what thickness you want. You could probably substitute clams instead of pollock for a clam chowder. Just add a bit of ketchup. I haven't tried that.