Cook potatoes, carrots, celery, and salt in water to cover until vegetables are almost tender. Melt butter in large saucepan. Add onion and cook over low heat until limp but not brown. Add fish and Worcestershire sauce and cook 1 minute, stirring gently. Add vegetables and water and cook this mixture 10 minutes. Add salt, pepper and milk; heat slowly to boiling. Sprinkle paprika on each bowlful of chowder.
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