In a 4 quart saucepan, melt the butter over medium heat. Add the celery and onion; cook for 5 minutes, or until tender, stirring frequently. Stir in the flour and cook for 3 minutes. Gradually stir in the milk and clam juice until smooth. Blend in the basil, thyme, salt and Tabasco sauce. Gently stir in the fish, potatoes and corn. Cook over low heat for 5 minutes, or until the fish flakes easily.
From: The Tabasco Cookbook.
Your Tabasco Classic - Vermillion Bay Fish Chowder * is ready. Buon appetito!
Related recipes: Soups, Fish, Spicy, Tabasco
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