Creamy Fish Chowder

• 2 lbs fish fillets, cod, tilapia
• 4 tablespoons butter
• 1 cup celery, diced
• 2 medium onions, sliced and halved
• 1 cup carrot, sliced
• 2 cups potatoes, diced
• 1 cup corn
• 4 cups chicken stock
• 1/2 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon hot sauce
• 2 teaspoons Old Bay Seasoning
• roux
• 2 cups half-and-half cream

1. Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
2. Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
3. Cover and simmer 10 to 15 minutes until vegetables are tender.
4. Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
5. Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
6. Serve with crispy bread or crackers.

fish, butter, celery, onions, carrot, potatoes, corn, chicken stock, salt, black pepper, hot sauce, bay seasoning, roux, cream

Taken from www.food.com/recipe/creamy-fish-chowder-294992 (may not work)