1 lb. flounder fillets
3 med. carrots, 1/8 inch sliced
1/2 c. sliced celery
1/2 c. chopped onion
1 tbsp. chopped parsley
1 sm. bay leaf
1/2 c. water
1/4 c. dry white wine
2 (10 1/2 oz. each) cans New England clam chowder
2 c. milk
Dash of white pepper

Cut fillets into 1 inch pieces. Combine next 7 ingredients; bring to a boil and simmer 5 minutes. Add fish pieces; simmer covered until vegetables are tender and fish flakes easily with a fork, about 10-15 minutes. Gently stir in clam chowder and milk. Season with white pepper and heat thoroughly. Serve in individual soup bowls; sprinkle with chopped parsley. Serves 4-6.