Empty the soup into a saucepan with 1 cup of milk and stir over medium heat until blended.
Add the fish, cut in small pieces.
When the soup begins to simmer again, add the frozen vegetables and cover.
Let the chowder cook gently for not more than 10 minutes.
Dilute with a little more milk if you wish and reheat thoroughly.
Serve in soup bowls with crusty french bread.