Spicy Fish Chowder

• 1 filet of white fish cut in small chunks
• The Trio: diced medium onion, carrot and stalk of celery
• 1 Tbsp butter
• 1 tsp flour
• 2 Medium Potatoes diced
• 1 c Winter Squash like Butternut, Acorn or Turban
• 1 1/2 c fresh corn kernels
• 1 hot chili, stem removed, slit lengthwise
• 2 c milk
• 4 c water
• Salt, Pepper, Ground Tumeric, Paprika, Curry Powder, Cumin

1. Saute the Trio, squash and chili with the butter in a stockpot
2. When soft add the flour until it forms a paste, add 1 c water. Add fish, potatoes and corn. Mix well. Add milk and spices to taste.
3. Cook for 10 minutes then add rest of water, lower heat and cook down until all the vegetables are soft and flavors mixed (approximately 40 minutes total)

filet of white fish, onion, butter, flour, potatoes, winter, fresh corn kernels, hot chili, milk, water, salt

Taken from www.epicurious.com/recipes/member/views/spicy-fish-chowder-50106814 (may not work)