Fish And Potato Chowder - cooking recipe

Ingredients

1 lb fish fillet (no bones)
2 cups red potatoes (small dice)
1 stalk celery (thin sliced)
2 cups onions (small dice)
3 -4 garlic cloves (minced fine)
5 green onions (sliced thin)
4 -5 cups water
1 chicken stock cube
2 cups milk
1/8 cup butter
2 tablespoons plain flour
2 tablespoons oil
1/4 cup sour cream
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 tablespoon cajun seasoning
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
2 bay leaves
1/4 teaspoon nutmeg
1 tablespoon parsley (minced )

Preparation

In a med size pot, bring the 5 cups of water up to a boil, add the stock cube and the potatoes and cook for about 10 - 15 mins until potatoes are done. Keep warm.
In a larger stock pot, melt the butter, add the olive oil, and saute the onions, garlic, celery and green onions all together. Add the bay leave and all the spices.
Cook for about 10 mins or until onions are softened. Add the flour and stir for about 5 - 6 mins until flour starts to brown a bit. Now bring the potatoes and stock water up to temp again and pour into the other pot with the veggies. Stir well to dissolve the flour roux you've made.
Bring up to a boil and add the milk and sour cream, stirring well to dissolve the sour cream. Now add the fish which has been diced into small bite sized pieces, stir well. Turn down to MED, cover, and let cook for about an hour, stirring occasionally to insure its not scorching and sticking to the bottom of the pot. Dish out and enjoy.
I like serving this with some old fashioned saltine crackers and a little hot sauce. This is an amazing soup I'd like for you to try. As for fish to use, you can use catfish, cod, flounder, talapia, or haddock, all very mild and tasty.