Instructions: Melt butter in a soup kettle. Add the onions, and saute until tender.

Add water and diced potatoes, and simmer until the potatoes are done.

Add fish cubes, and continue to simmer until fish flakes easily with a fork.

Add evaporated and fresh milk, and season to taste with salt, pepper and dill. Heat thoroughly, without boiling, and serve.

Description: "Fillets of bass, bream, crappie, catfish, walleye and sauger, or a mixture of these, are excellent in this smooth, creamy chowder."

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