FISH CHOWDER with Asparagus and Sweet Potato

It was a beautifully rainy day today, so rainy and damp I even had to light the fireplace.  It was the kind of day that chowders were made for.  A morning trip to the library, a good book read during nap time and a big, steamy bowl of chowder and biscuits made this day even cozier.

FISH CHOWDER with Asparagus and Sweet Potato

1 pound hook and line haddock

1 pound organic salmon

1 cup fresh clams and their juice

3 Tbsp organic butter

1 large onion, chopped

2 organic carrots, chopped

3 organic celery, chopped

3 cloves organic garlic, minced

2 organic bay leaves

3 tsp fresh organic thyme

4 organic potatoes, peeled and diced

1/2 organic sweet potato, peeled and diced

4-5 organic asparagus, cut into 1 inch pieces

3-4 cups water

3 cups organic whole milk

1/2 cup organic cream

1/2 cup white wine

1/4 cup organic butter kneaded with 1/4 cup flour

sea salt and pepper

chopped organic parsley

Method:  In a large soup pot melt the butter and cook the onions, garlic, celery and carrot until the onions are soft and translucent.  Add the potatoes and enough water to just cover the vegetables.  Bring to a boil, reduce heat and simmer 10-15 or until potatoes are tender.  Add the fish and clams, asparagus, the white wine, milk and cream.  Cook on low heat until the fish is opaque.  While the fish cooks, stir in bits of the butter/flour clumps, stirring until it reaches the thickness you desire.  Season with sea salt and pepper.  Serve sprinkled with parsley.