Creamy Fish Chowder

Hearty and delicious

2-pounds diced red potatoes with the skin on
1-pound fresh fish fillets coarsely diced
1 1/2-quart milk
1-cup grated pepper jack cheese
3-table spoons butter
¼ cup finely diced fresh basil

Boil dice potatoes in salted boiling water until fork tender. In large pot slowly heat milk to avoid scalding then add cheese and stir until cheese is well blended. Add potatoes, fish, basil and butter to cheesy milk sauce. Simmer for five minutes until fish is cooked but still firm. Salt and pepper to taste. A sprinkle of Paprika and a few oyster crackers is all the garnish you need.

Variation: Use half potatoes and half Yucca root. Tasty!

Enjoy,
Capt. Dallas