Lorelei Fish Chowder

1-2 TBS olive oil
3-4 stalks celery chopped
1 Vidalia or large yellow onion, chopped
1 clove garlic, minced
2-3 bay leaves
1 bottle clam juice
1-2 cups water
1 (14 oz.) can of chicken broth
3-4 large Yukon (or Idaho) potatoes, pelled and cubed
3 ears corn, kernels removed
2-4 dashes Tabasco or other hot sauce
1 cup half and half
2 pounds fresh fish filets, cut into large bite-size pieces (Grouper is best)
salt and pepper to taste
paprika to taste

Heat the olive oil in a large soup pot and add the celery, onions, garlic, and bay leaves, Saute until onions are transparent.

Add the clam juice, water, and chicken broth. Bring to a simmer.

Add potatoes and cook until potatoes are done.

Add corn and hot sauce. Salt and pepper to taste.

Soup is best if made up to this point the day before serving. Refrigerate overnight.

Add Half and Half and fish.

Cook on low heat for 8 minutes or until fish is cooked through. Salt and pepper to taste. Top with paprika.