Instructions: In a large pot over medium heat, melt 2 tablespoons of the butter. Add the onion, bell peppers, carrot and celery and cook until softened, about 5 minutes.

Add the potatoes and stock or clam juice and cook until tender, about 15 minutes. Drain the vegetables; discard the cooking liquid.

Add the milk, corn and salt and pepper to taste to the vegetables and bring the chowder to a boil.

In a small bowl, cream together the flour and the remaining 2 tablespoons butter. Gradually stir the mixture into the boiling chowder. Cook, stirring constantly, for about 3 minutes.

Add the fish (or oysters) to the soup and cook just until the fish is cooked through, about 10 minutes.

Sprinkle the chowder with parsley and serve immediately.

This recipe yields 6 servings.

Comments: In the mood for quick and easy cooking with locally grown items? Check out the 225 recipes in "Cooking Secrets: Mid-Atlantic and Chesapeake" by Kathleen DeVanna Fish (Bon Vivant, $19.95).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.