Fish Chowder (serves 4)

INGREDIENTS
1 tablespoon butter
1 cup chopped onion
2 fresh mushrooms, sliced
1/2 stalk celery, chopped
2 cups chicken stock
2 cups diced potatoes
1 pound cod, diced into 1/2 inch cubes
salt to taste
ground black pepper to taste
1/2 cup clam juice
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk

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