Jeffs Seafood Chowder Yields about 8 servings and takes about 1 hour

3 T Butter

1 large onion, finely chopped

1/2 Cup Celery, diced

1 1/2 lb Cod or haddock fillets (Fresh or thawed)

1 can minced clams

1 can tiny shrimp (or frozen)

1 can white lump crabmeat (or fresh)

6 oz or more of fresh Scallops -- chopped

1 Chicken bullion cube

1 1/2 Cups hot water

3 large Potatoes, diced

1 Cup Whipping cream or Evaporated milk

2 Cups Milk

3 T flour

1 ts Salt

1 ts Thyme

1 ts Celery salt

1 ts black Pepper (or to taste)

- - a sprinkle of Paprika to garnish each bowl

In your soup pot, Sauté onion and celery in butter until slightly tender, then add the potatoes, salt, pepper, celery salt, and thyme. Dissolve bullion cube in the water and pour over the onion/celery/potato mix. Cover and simmer for 15 minutes, or until potatoes are tender.

In a separate, large frypan, cook the fish filets in the milk until tender and flaky. With slotted spoon, scoop fish out of the milk, into a bowl and use a fork to break filets into small chunks while Keeping an eye out for fish bones. Dump the crumbled fish, and the milk it was cooked in, into the pot with the onion/celery/potato. Also add the cream or evaporated milk. Next, dump in the minced clams, shrimp, crabmeat, and scallops, making sure to include all juices from the cans.

separately, mix the flour with 1/4 cup of milk and stir this into the chowder to help it thicken.

Heat gently on low to medium heat to blend favors but DO NOT BOIL, or chowder may curdle. Keep it at the almost boiling point for about 10 minutes. Taste and adjust seasoning if necessary. Reduce heat and let sit for 5 more minutes. Serve immediately, garnished with paprika, and fresh ground pepper.