2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup carrots, diced
1/2 cup yellow onions, diced
3 tablespoons leeks, chopped
2 tablespoons celery, thinly sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 tsp (or to taste) red hot peppers
1 can (8 oz.) chopped tomatoes, with juice
1 can (16 oz.) clam broth
2 bay leaves
1/4 tsp Tabasco sauce
2 tablespoons chopped parsley
1 tablespoon fresh basil, minced
1 1/2 cups cold water
1/2 tablespoon cornstarch
1/2 lb cod fish

Saute carrots, peppers, leeks, onions and celery until soft, but not brown. Add garlic, tomatoes, clam broth, bay leaves, Tabasco sauce, basil and parsley. Bring mixture to a slow simmer.

Combine corn starch and 1 1/2 cups cold water, mixing until smooth. Stir corn starch mixture slowly into the hot chowder.

Continue to simmer over low heat for an additional 30 minutes. Add raw codfish.

Cook 10-15 minutes or until codfish has thoroughly cooked.

Chowder tastes better the next day, so you may wish to prepare in advance and refrigerate overnight.

Submitted by: CM