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New England Fish Chowder

1 medium onion, chopped
2 cloves of garlic, minced
3 tablespoons of shredded carrots
2 tablespoons of minced celery
1 teaspoon of olive oil
2 tablespoons of all-purpose flour
2 ears of corn
2 cups of vegetable stock or fish stock
2 cups of diced potatoes
2 cups of milk
1 pound of cod filets, cut into 1-inch pieces
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper

In a Dutch oven, combine the onions, carrots, celery, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the flour. Cook, stirring, for 2 minutes. With a sharp knife, cut the kernels from the corncobs. Add both the kernels and the corncobs to the pot. Add the stock and potatoes. Bring to a boil. Reduce the heat to medium. Cover and cook for 20 minutes, or until the potatoes are tender. Remove and discard the corncobs. Add the milk, cod, salt, and pepper. Bring to a boil. Cook for 10 minutes, or until the chowder is thick and the fish flakes easily when tested with a fork. Serves 3 to 4.

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