Seafood Chowder

Directions

1. Add the butter to a large pot over a medium-high heat.
2. Once melted, add the celery and onions and sauté for 4-5 minutes.
3. Season with salt and pepper and add the OLD BAY Seasoning.
4. Next, add the potatoes and fish stock.
5. In a separate bowl, whisk the flour into the milk.
6. Add the corn to the pot, followed by the milk.
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently.
8. Add the raw fish to the pot and simmer on low for 10 minutes.
9. Finish with the parsley and serve with toasted Brioche bread.