Fish Chowder

Ingredients:

• 1/2cup onion chopped fine
• 1/2cup clam juice
• 1/2cupwhite wine
• 2cups heavy cream (heavy whipping cream)
• real butter
• 4 tablespoons olive oil
• 1/2lb. cubed fish
• 2 tablespoons flour
• 1/4cup scallion (green onion) chopped fine
• 1/2cup cubed potatoes (steamed)
• salt
• pepper

Directions:

Then add flour to the oil and onion, mixing with a whisk or spoon until the flour has been absorbed by the oil. Immediately add the clam juice and wine, and beat the mixture for about a minute, don't stop or you will get lumps. cook for two minutes.

Add the cream and allow the soup to come to a boil. Add the fish and potatoes, bring back to a simmer, cook until the fish is just done, about 5 minutes.

Season to taste with salt and pepper. Add a pat of butter and a sprinkle of scallion to each bowl.

A freshly baked loaf of bread added will make a warm rib-sticking meal on a cold winter day. Walleye are the best for making larger cubes, unless you can find some perch or bluegill that are thick enough chunks. I use white bass also.