Sheepshead (Fish) Chowder with Leeks, Fresh Dill and Lemon

Step 1

Cut fish into chunks and set aside.

Step 2

In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes. You don't want the "raw" taste of flour.

Step 3

Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the sheepshead and the corn.

Step 4

Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper or additional red pepper flakes.