A creamy, comforting soup with chunks of white fish, potatoes, and sweet corn in a rich, savory broth. This chowder is filling and flavorful with every spoonful.

Ingredients

• 2 tablespoons butter 2 cups chopped onion
• 4 fresh mushrooms, sliced 1 stalk celery, chopped
• 4 cups chicken stock 4 cups diced potatoes
• 2 pounds cod, diced into 1/2 inch cubes
• 1/8 teaspoon old bay seasoning tm, or to taste
• salt to taste
• ground black pepper to taste 1 cup clam juice
• 1/2 cup all-purpose flour
• 2 (12 fluid ounce) cans evaporated milk

Directions

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