Fish Chowder

• 4 Tablespoons Unsalted Butter
• 1/2 cups Onion, Chopped
• 2 whole Carrots, Chopped
• 2 stalks Celery, Sliced
• 6 whole New Potatoes, Diced
• 3 cloves Garlic, Minced
• 2 Tablespoons Flour
• 2 cups Chicken Or Vegetable Stock
• 2 cups Dry White Wine
• 1 teaspoon Dried Tarragon
• 2 whole Tilapia Fillets (Fresh Or Frozen)
• 2 Tablespoons Heavy Cream

1. 1. Melt butter in large saucepan or Dutch oven. Saute onion, carrots, celery and potatoes over high heat until the potatoes are fork-tender.
2. 2. Reduce heat to medium-high, add garlic and saute a few more minutes. Sprinkle flour over veggies, stirring to coat and cook for 2-3 minutes.
3. 3. Add the stock, white wine and tarragon. Bring to a boil and cook for about 10 minutes.
4. 4. Slip in the fish fillets and reduce the heat to let it simmer just until the fish is cooked. Stir gently to break up the fillets into bite-size pieces. Stir in the heavy cream just to thicken a bit.

butter, onion, carrots, stalks celery, new potatoes, garlic, flour, chicken, white wine, tarragon, tilapia, heavy cream

Taken from tastykitchen.com/recipes/soups/fish-chowder/ (may not work)