Fish Chowder

This very simple chowder was so good we made it twice! The bulk can be made up ahead then finished right before you eat.

• 2 medium russet potatoes, peeled and quartered
• 1 large carrot
• 1 medium red onion
• 2 tbsp. butter (can skip if you want)
• 3 tbsp. Cajun fish seasoning (I used Paul Prudhomme's seafood magic mix)
• 3 tbsp. flour
• 1 cup milk
• 1 pound hearty white fish, sliced into half-inch cubes (I used halibut)
• 1 tsp. salt
• 1 tsp. pepper

Place the vegetables in a food processor with 1/2 cup water and chop until the vegetables are almost pureed. Put 3 cups water in a large saucepan and add the vegetables, seasoning, butter, salt, and pepper.  Boil until the vegetables are tender, about ten minutes.

At this point you can remove the chowder from the heat until you are ready for the final step. When you are ready to continue, carefully return the chowder to a boil, stirring occasionally so that it does not burn.

Mix flour and milk thoroughly so there are no lumps.  Add the fish to the boiling chowder, then slowly stir the flour / milk mixture into the chowder until thickened.

Serve it hot with corn on the cob.