Fish Chowder

2 lbs. Sea Bass or cod cut into ½” cubes

2 cups chopped onions

4 mushrooms sliced

1 stalk celery chopped

4 cups chicken stock

4 cups diced potatoes

1 cup clam juice

2 (14oz.) cans evaporated milk

½ cup flour

2 Tbsp. butter

In a large stock pot melt butter over medium heat.  Add onions, mushrooms, and celery and sauté until onions are transparent.

Add chicken stock and potatoes and simmer 10 minutes.

Add sea bass or cod and simmer another 10 minutes.

Season with Cape Cod Seafood Seasoning.

Mix clam juice with flour until smooth and stir into soup.

Remove from heat and add the evaporated milk.

Let sit until cooled then reheat and serve.