Carp Stew
12 cans evaporated milk or cream, or 1 gal milk
3 pounds carp meat, cubed or shredded
2 cups chicken stock
3 large potatoes, peeled and cubed
4 cans sweet corn, juice and all
2 stalks celery
1 large onion, cubed
1 stick butter or margarine (aprox 1/4 cup)
1 tbsp garlic powder, or 3 cubes fresh garlic
2 tsp basil
salt, pepper and Tabasco to taste
In a large (at least 2 gal.) stockpot, drain the juice from the corn into the pot and and heat to simmering. Add chicken stock. Add potatoes and cook until tender. Add water if needed. In a sauce pan, in about 2 pats of the butter, saute celery, onions, carp and garlic (if fresh), and saute until translucent, and the carp is flaky. Add to stockpot, along with the rest of the butter. Lower heat to med., and add the rest of the ingredients and heat until the milk is just starting to boil, stirring frequently.
Serve with cheese biscuits.