DAddy's Fish Chowder

INGREDIENTS:

4 medium potatoes, diced

1 large Onion, diced finely

4 Celery stocks, diced finely

2 sticks butter

4 tablespoons flour

2 cups light cream*

3lbs. Fresh Haddock, cleaned, de-boned &cubed

6 cups cold water

Salt & Pepper to taste

Garlic salt or powder to taste

*substitutions include milk, 1/2 & 1/2, or a combo of light & whipping creams

In a medium stock pot boil 6 cups of cold water. To the boiling water add the diced potatoes. When the potatoes are just about cooked add the haddock cubes. If you would like additional flavor to the stock you can add some garlic salt or powder at this time.

In a separate sauté pan, sauté the onions and celery in butter until they are tender and transparent. Lower the heat and add the flour whisking in rapidly to mix well and make a roux. Be careful not to let the flour burn. You may have to remove the pan from the heat. Gradually add some of the fish stock to the roux to loosen it up and temper it so that it can be easily added and mixed in the fish stock without lumping. Add this mixture to the stock pot and mix well. Once the roux is added to the stockpot add the cream (or milk and cream mixture) and mix well. Simmer the stew to let the flavors marry. Be careful to not let the chowder boil. Season with some salt, pepper and garlic powder to taste.