Last Sunday's Fish Chowder

Ingredients

• About 5 or 6 large red potatoes, peeled and sliced thin (leave some slivers of red peel).
• less than a pound or so of fish chunks (I used the Trader Joe's frozen cod pieces, inexpensive fish)
• 3 large carrots, peeled and sliced into disks
• 2 tablespoons olive oil
• 1 tablespoon butter
• red onion diced
• 3 tablespoons flour
• 2 cups milk

• spice to taste:
• dill (optional)
• tarragon (optional)
• basil (optional)
• ground bay leaf (or add a whole bay leaf before adding the carrots)
• parsley
• paprika
• fresh ground pepper
• salt

Directions

Peel and slice potatoes, add to soup pot until they fill about 1/2 way up.
Rinse, discard rinse water, and then fill with enough water to cook the potatoes.
When they are close to cooked, add the carrots.

In a saucepan, saute the diced red onion in olive oil and butter. Add flour, stir it around and let it brown. Gradually add in about 3/4 cup milk until you have a cream sauce.

Add the fish pieces to the potatoes in the soup pot, then stir in the cream sauce. Thin the chowder out with more milk.

Spice to taste.