1. Remove skin and bones from fish and cut into bite-sized pieces. Set aside.

2. Heat butter in medium soup pot. Sauté onion, bell pepper, celery, carrots, mushrooms, and potato for 4 minutes. Add chicken stock, salt and pepper. Reduce heat to low, cover, and simmer 15 minutes.

3. Add fish, replace lid, simmer 5 minutes.

4. Meanwhile, puree flour with 1 1/2 cups half and half with hand-blender or regular blender.

5. Remove lid from chowder, increase heat until chowder just comes to a boil.

6. Add flour and half and half mixture, stirring constantly until thickened.

6. Add remaining 2 1/2 cups of half and half and reduce heat to low. Add minced parsley.

Serve soup with a couple of grinds of freshly ground black pepper, with sliced hot rolls and a plate of thin slices of two or three different cheeses - pepper jack, cheddar, or colby-jack.

You can use any combination of seafood in this chowder. Shrimp, snapper, bay scallops, and other types of seafood would also be nice. I suggest, though, that you limit the different types of fish used to three so as not to overwhelm and confuse the palate.