Ingredients

• 2 tablespoons butter
• 2 cups chopped onion
• 1 -2 cups fresh mushrooms, sliced
• 1 stalk celery, chopped
• 4 cups chicken stock
• 4 cups diced potatoes
• 1 ear of fresh corn, cut kernels off ear; or use canned or frozen corn
• 2 pounds cod, diced into 1/2 inch cubes
• 1/2 teaspoon Bay Spice
• salt to taste
• ground black pepper to taste
• 1 cup clam juice
• 1/2 cup all-purpose flour
• 12 oz Half & Half or milk of choice

Directions

1. 1In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. 2Add chicken stock and potatoes; simmer for 10 minutes.
3. 3Add fish, and corn; simmer another 10 minutes.
4. 4Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup with milk and heat until thickened.  Remove from heat.  Serve.

NOTES:

• This recipe is perfect for left over fish.
• I add a tsp of fish sauce to the clam juice and flour mixture.
• I love mushrooms and add more than 1 cup!