- 4 tablespoons butter
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 2 cups milk
- 8 ounce bottle clam juice
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry thyme
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco pepper sauce
- 1 lb flounder fillets, cut into 1-inch pieces
- 2 cups cooked potatoes, cubed and peeled
- 17 ounce can whole-kernal corn, undrained
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Vermilion Bay Fish Chowder
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