ISO New England Fish Chowder recipe

My Mom used to make a fish chowder by poaching a whole filet in milk, onions and who knows what else. It was one of the few things I never helped her cook and it was delicious. Does anyone have a similar recipe?

Category: SOUP
Serves: 4

4 Cup water
1 Pound Fish, sole filet
2 tbsp butter
3 tbsp Carrot, shredded
2 tbsp Celery, chopped
2 tbsp Onion diced
2 tbsp Flour, all purpose
3 1/2 Cup Milk, skim
2 Cup Potatoes, cubed and peeled
1 tbl Salt
1 tbl pepper

Recipe Date: 10/26/1992

Bring 4 cups of water to a boil in a large skillet. Add fish, cover, reduce heat, and simmer 7 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet and set aside. Melt butter in a saucepan over medium heat. Add carrot, celery, and onion; saute for 2 minutes. Stir in flour. Gradually add 2 1/2 cups milk, stirring constantly with a wire whisk. Add potato, salt, and pepper, reduce heat, and cook uncovered for 30 minutes, stirring occasionally. Add fish and remaining 1 cup milk, and cook an additional 10 minutes or until thoroughly heated.

Thank you Bookwoman and Kitchen Witch! I may take some from each!