Potato-Fish Chowder - cooking recipe

Ingredients

2 tablespoons butter
6 scallions, coarsely chopped
2 celery ribs, coarsely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
16 fluid ounces clam juice
1 1/2 lbs new potatoes, peeled, scrubbed, and cut into 1/2-inch cubes
1/2 teaspoon dried thyme
1 bay leaf
1 lb cod fish fillet, cut into 2 inch chunks
1 cup milk
salt
pepper

Preparation

In a large saucepan, melt butter over medium-high heat.
Add scallions, celery, and garlic. Cook until tender (2-3 minutes).
Add flour; stir to coat.
Add clam juice and 2 cups water, whisking until smooth.
Add potatoes, thyme and bay leaf. Bring to a boil; reduce heat.
Simmer until potatoes are cooked (about 10 minutes).
Add fish; cover and cook until it flakes easily (about 8 minutes).
Pour in milk; cook until heated through.
Remove and discard bay leaf.
Season with salt and pepper, and serve immediately.