Bill Atkinson's Fish Chowder

You will need:
3/4 lb. codfish, haddock or snapper
1 large baking potato, cut into 1/4" cubes
1 med. onion, diced
1 can Campbell's clam chowder
1/4 lb shrimp or bay scallops (optional)
Milk, ~4 oz.
Half & Half ~4 oz.
Butter
Dillweed
Salt, Pepper
2 cloves garlic,
Old Bay Seafood Seasoning, 1 tsp

Directions:

  1. Place fish in a large pan and cover with water, Heat until water boils and fish can be flaked with a fork. As fish is boiling, add salt, pepper, Dillweed to taste, plus 2 cloves garlic and 1 tsp Old Bay seasoning.
  2. Remove fish from water and set aside.
  3. Place diced potato and onion in fish stock and cook until potato is tender (about 5 min.)
  4. Add can of clam chowder to potato and onion and bring to boil again.
  5. Boil 2 min. and add fish back to chowder.
  6. Bring to boil again
  7. Add ½ can of milk and Half-and-Half to chowder, do not boil.
  8. Add peeled shrimp or scallops to chowder.
  9. Add 2 TBS butter before serving.

Here's a link to the recipe in Bill's own hand:
Bill Atkinson's Fish Chowder