Creamy Walleye Chowder

1/2 Cup All-Purpose Flour
2 TBS butter
2 Cups chopped onion
4 Fresh Mushrooms, Sliced
1 Stalk Celery, Chopped
4 Cups Chicken Stock
1 Cup Clam Juice
1 Cup Heavy Whipping Cream
4 Cups Cubed Red Potatoes
2 Lbs White Fish Fillets, Diced into 1/2 Inch Cubes
1/8 TSP Old Bay Seasoning, or to Taste
Salt to Taste
Fresh Ground Black Pepper to Taste

Alternative Ingredients:
1/4 Cup Lemon Juice
3 Carrots, Finely Chopped
3/4 Cup White Wine (Chardonnay or Pinot Gris)
1 Lbs Parsnip, Chopped
1 Sprig Fresh Thyme
1/3 Cup Chopped Fresh Parsley
2 Cloves Garlic, Minced
1/2 Lbs Sliced Bacon, Diced or Bacon Bits
3 TBS butter

Directions:
In a large stockpot, melt 2 tablespoons butter over medium heat. Add onions, mushrooms and celery in butter. Slowly sprincle flour as you sauté vegitables until tender. Add chicken stock and potatoes (add alternat lemon juice, wine, garlic, herbs and vegitables) ; simmer for 10 minutes. Add fish, and simmer another 10 minutes. Season to taste with Old Bay seasoning, salt and pepper. Stir clam juice into soup. Remove from heat, and add heavy whipping cream. Stir and Serve.

Suggestions:
When serving chowder put bit of butter and a sprinkle of pepper on top.

Increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. Also add 1 TBS more than called for of flour, to make it a little thicker. Add the crumbled bacon into the soup, rather than use as a topping. Top with parsley.