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Pilgrim Soup (Fish Chowder)

1 can cream of celery soup
1 can New England Clam chowder
1 1/2 cans water
2 Tbsp. butter
1/2 cup chopped onion
2 Tbsp. fresh parsley, chopped
8 oz. fillet of Flounder


Saute onion in butter. Add soups, water and parsley. Cut fish into cubes and add to liquid mixture. Simmer until fish is no longer opaque, approximately 20 minutes. Serve and enjoy.





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