Fish Chowder
2 Tbs butter
2 cups chopped onions
½ cup sliced mushrooms
1 stalk chopped celery
4 cups chicken stock
4 cups diced potatoes
2 lbs fish fillets diced into ½ inch cubes
½ tsp Old Bay seasoning
salt and pepper to taste
1 cup clam juice
½ cup flour
2 12-oz cans evaporated milk
In large stock pot, melt the butter over medium heat. Add onions, mushrooms, and celery and sauté until tender. Add chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for another 10 minutes. Season with the Old Bay and salt & pepper. In separate bowl, mix the clam juice with the flour, whisk until smooth, and add to soup. Remove from heat and stir in evaporated milk. Serve with some nice warm sour dough bread.
