Island Fish Chowder

• 1/2 Cup Hard Margarine
• 1 Cup Chopped Onion
• 1/2 Cup Diced Celery
• 1 Seeded and Diced Green Pepper
• 1 Cup Diced Potato
• 1 1/2 Cups Boiling water
• 1 1/2 Teaspoons Salt
• 1/8 Teaspoon Pepper
• 1 Bay Leaf
• 2 Pounds Mix of Haddock Fillets and Lobster (Cut into Bite Size Pieces)
• 2 Cups Evaporated Skim Milk
• 1 Teaspoon Sugar

Melt margarine in large saucepan. Add onion, celery and green pepper and saute until soft. Add potato, boiling water, salt, pepper and bay leaf. Cover and cook until potato is tender crisp (Do not overcook) Discard bay leaf. Add fillet and lobster pieces. Cook for 5 minutes (fish should "flake" when tested with a fork). Stir in milk and sugar; heat slowly, stirring often, until steaming hot (DO NOT BOIL). Makes 8 cups.

Submitted by Sue Morrison, Sherbrooke, PEI