New England Style Seafood Chowder

• 3 medium potatoes (8 oz)
• 7 1/2 ounce fresh firm white fish (such as haddock or cod)
• 2 cup seafood stock or 2 cups water and 1/2 teaspoon powdered bonito soup stock
• 4 1/2 ounce mixed seafood mix (such as mussels, crab, calamari, shrimp or bay scallops)
• 3 tablespoon flour
• 3 tablespoon butter
• 1 cup evaporated milk or half and half cream
• salt and pepper to taste

1. 1. Wash and peel the potatoes and cut them into 1/2" cubes. Boil them in 2 cups of stock until they are fork tender (approximately 8 minutes). Drain the stock into a sauce pan and set the potatoes aside.
2. 2. Add the seafood to the stock over medium heat. Bring to a boil and cook until the fish begins to flake (approximately 10 minutes).
3. 3. If using previously cooked, frozen and thawed seafood, add it now and bring the soup to a boil and then reduce to a simmer.
4. 4. In the mean time, add the butter and flour to a small saute pan. After the butter melts continue to stir until the mixture becomes a cream color (do not brown).
5. 5. Add the evaporated milk or cream and stir until smooth.
6. 6. Add the milk mixture to the soup and stir over low heat. Do not return the soup to a boil - doing so will cause the soup to "break."
7. 7. Taste the soup. Add additional seafood stock or a light sprinkle of bonito powder if more seafood flavor is desired, and salt and pepper to taste. Serve with oyster crackers.