A favorite at Kyuquot


3 ribs celery
1 small yellow onion
4 or 5 peeled diced potatoes
1/4 cup butter
1/3 cup flour
fresh or dried tarragon
2 or 3 cups chicken base or seafood base or if no seafood add a little
fish sauce
half litre heavy creame

diced white fish and or salmon
2 cans smoked oysters and or mussels

sauté celery and onion till softened cooking potatoes separately in a small pot of water until almost tender
add butter to celery and onion and melt – add flour to make a roux
slowly add a cup or 2 of stock depending on how thick you want the chowder
it will take time to cook the flour out about 10 mins so keep whisking so no lumps form

add seasoning salt and pepper and the tarragon
add cream to desired consistency approx. 2 cups
add cooked diced potatoes and simmer until potatoes are tender then
add fish and smoked oyster and reduce heat and let it simmer slowly until fish is done

can also add bacon or pancetta to onion and celery if wanted