BEST FISH CHOWDER
(adapted from Peter Christian's Tavern)
Simmer these ingredients together in a soup pot...
1 12-ounce bottle clam broth
2 diced potatoes (or more, I keep the skins on!)
2 diced celery stalks (with greens)
1 diced onion
1 pound white fish fillets, chopped up
When veggies are tender, add seasoning...
Salt and pepper to taste
I like to use dried tarragon, thyme, dill, basil, chives, chervil.
If you have a favorite seafood seasoning, try that.
Make a roux...in a small pan, melt 1/4 cup butter, stir in 1/4 cup flour.
Cook over low heat for about five minutes, stirring constantly.
Add roux into vegetable mixture and simmer until thickened.
Add 1 cup milk and 1 cup light cream, simmer for 10 more minutes.
Serve with slices of lemon and fresh herbs.
The best part of this soup is squeezing fresh lemon juice on top right before serving.
Serve with crusty bread and a green salad. This is delicious.