Nova Scotia Seafood Chowder

An outstanding chowder!

2 tbsp butter
1 cup chopped onions
2 cups chicken stock
1 cup chopped celery
3 carrots, chopped
1 tsp salt
Freshly Ground Pepper
1 lb Haddock fillets
2 cups whole milk
1/3 cup all purpose flour
5 o can clams, undrained
1/4 lb cooked small shrimp or lobster meat

In large saucepan, melt butter; add onions and cook over low heat until softened.  Stir in chicken stock, celery, carrots, salt and pepper to taste.  Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender.  Add fillets.  Cover and cook for 5 minutes longer.  The chowder may be prepared ahead to this point and frozen.

Stir about 1/2 the milk into the flour to make a smooth mixture.  Gradually stir mixture into soup; stir in remaining milk.  Simmer until soup thickens slightly.  Just before serving, stir in clams and shrimp; heat through.  Makes 6 servings.  Great as a main course with crusty rolls and a green salad.