4 oz. butter
3 lg. onions, diced
2 lg. potatoes, diced
1 bay leaf
2 lb. seafood variety, diced (shrimp, blackfin, flounder, etc.)
1 stalk celery
3 c. milk
1 c. fish stock
2 c. cream
Salt and pepper

Melt butter in saucepan. Saute onions until transparent. Add potatoes and bay leaf for 5 minutes. Add seafood and celery and saute for 5 minutes. Add milk and fish stock, bring to a slow simmer while constantly stirring. Temper (bring to a temperature of 120 to 130 degrees) before mixing in heavy cream. Remove bay leaf. Season and serve. Do not bring chowder to a boil after cream has been added. Serves 6.