2 tbsp. finely diced ham
1 bunch green onions, chopped
3 medium potatoes, peeled & diced
1 tsp. salt
1/8 tsp. white pepper
1 cup water
1 quart milk, scalded
1 lb. Minced whitefish, thawed
4 tbsp. soft butter
4 tbsp. flour
1 cup cream
paprika for garnish

In large heavy pot, sauté ham and onions together over medium heat until onions are soft. Add potatoes, salt, pepper and water. Simmer until potatoes are cooked. Add milk and minced whitefish. Stir to break up fish. In small bowl blend butter and flour until roux is formed. Stir mixture into chowder and cook until thickens. Add cream, don't boil. Garnish with paprika.