Ingredients
2 T Butter
1 cup chopped onion (1 medium onion)
1 cup chopped green onion--both white and green parts (approx. 8 green onions)
1 garlic clove minced
2 cups chicken/Vegetable broth
2 cups water
1 cup grated carrots
4 cups peeled & cubed (1/2) potatoes (2 Cans diced).
1-1/3 cups oyster crackers finely crushed (2/3 cup when crushed); or 17 saltine crackers finely crushed
1 teaspoon ground black pepper
1 teaspoon salt (plus more to taste)
3 tablespoons fresh thyme leaves or 1 tablespoon dried thyme leaves
2 lb. mild white fish fillets (cod sole haddock etc.)
1 can (12 oz.) evaporated milk
bread bowls if desired
Directions

In Dutch oven or large pot cook onions and garlic in butter; saute until soft.

Add chicken broth water carrots potatoes cracker crumbs salt pepper thyme.

Stir and bring to a boil.

Reduce heat to low and simmer until potatoes are soft (15-20 min.).

Add fish fillets press them down into hot liquid. Cook until fish is cooked throughout (7-10 min.) break fish into pieces.

Add milk and heat through. Salt to taste.

Serve in bowls or sour dough bread bowls. Reheats well. Be careful not to overcook so that potatoes and fish do not loose their texture.