Fish Chowder

[Jennie@ifish]

Fish Chowder
Makes 6 servings

2 pounds cod or sea bass, cut into 1/2 inch cubes
2 cups chopped onion
4 cups diced potatoes
4 mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
2 (14 ounce) cans evaporated milk
1 cup bottled clam juice
1/2 cup all-purpose flour
salt
ground black pepper
seafood seasoning
2 tablespoons butter or margarine

Directions

1. In a large stockpot, melt 2 tablespoons butter or margarine over medium
heat. Add onions, mushrooms, and celery; saute until onions are transparent.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with seafood seasoning, salt, and pepper. Mix together
clam juice and flour until smooth; stir into soup. Remove from heat, and stir
in evaporated milk and remaining butter or margarine. Serve.