2 tablespoon butter

¼ cup water, chicken broth or fish stock

1-2 carrots peeled and grated

1 1/2 cups cubed potatoes

1 cup chopped celery

1 medium onion or one bunch scallions, diced

Salt, Pepper and Lawry’s garlic salt to taste

1 pint of half and half

1 medium to large filet redfish diced

Tabasco sauce to taste

In a large heavy bottom pot, heat butter, water or other liquid. Cook celery, carrots, and onions over medium low heat for 10 minutes, add potatoes and cook for 10 minutes or until potatoes are tender. Add remaining ingredients and simmer for 20 -25 minutes.  Add redfish and cook 5-10 more minutes until redfish is cooked.  Add Tabasco sauce to taste.  *May top chowder with crumbled bacon, shredded cheddar cheese, and diced green onions may serve with crusty bread, serve in bread bowl or ladle over rice.  Also may substitute fresh bay scallops during Scallop Season (July –September).  Recipe obtained from Jim Moody which originally specified scallops, we have used scallops and redfish combined in this recipe.