Instructions
In a large Dutch oven, melt butter over medium-high heat.
Add onion, celery, carrot, and garlic, and cook for 6 to 8 minutes or until tender.
Add flour, and cook, stirring constantly, for 2 minutes.
Stir in broth, clam juice, and cream.
Add potatoes and thyme; bring to a boil over medium-high heat.
Reduce heat, and simmer for 40 minutes.
Stir in corn and next 4 ingredients.
Return to a simmer, and cook for 5 to 10 minutes or until fish is cooked through.
Garnish with thyme, if desired.
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