Fish Chowder

1 1/2 cups diced raw potatoes
1 1/2 cups water
1 1/2 cups milk
2 cups flaked leftover fish* (boiled, broiled or baked)
Salt and pepper, to taste
2 tablespoons butter
1 tablespoon flour
Minced parsley

Boil potatoes in water until tender. Add milk and fish, and season to taste. Blend flour in hot melted butter and thin into a smooth paste with 3 tablespoons of liquid from pot. Cook 5 minutes longer and serve. Garnish with minced parsley.

Serves 6.

* Canned salmon or tuna fish may be substituted.