Ingredients
2 tablespoons butter
2 cups chopped onion
1 cup white button mushrooms, diced
1 stalk celery, minced
1 cup frozen corn kernels
1 cup clam juice
4 cups diced potatoes
2 cloves of garlic, minced
2 pounds cod, diced into 1/2 inch cubes
2 (6.5 oz) cans of minced clams in clam juice
1 teaspoon Old Bay Seasoning
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 (16 ounce) carton of half and half
1 (16 ounce) carton of fat free half and half
1 1/2 teaspoons red wine vinegar
Directions
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms, and celery in butter until tender.
2. Add clam juice, corn, potatoes, and garlic; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Add the clams with juice and heat for 5 minutes. Slowly add and stir flour into soup. Remove from heat, and stir in the two half and halfs and red wine vinegar. Serve.