Ingredients
Chopped leeks (3tbsp), olive oil (2tbsp), minced garlic (1tbsp), diced yellow onions (1/2c), thinly sliced celery (2tbsp), diced red bell pepper (1/2), cod fish (1/2lb), cornstarch (1/2tbsp), cold water (1 1/2c), minced fresh basil (1tbsp), chopped parsley (2tbsp), Tabasco sauce (1/4tsp), bay leaves, clam broth (1can), chopped tomatoes with juice (1can), red hot pepper (1/4tsp).

Method of preparation:-
Take a pan, sauté carrots, leeks, peppers, onion and celery in the pan until they get soft but not brown. Add tomatoes, garlic, clam broth, bay leaves, Tabasco sauce, basil leaves and parsley in the pan. Keep the mixture to slow simmer. Mix corn starch and 1 1/2cup of cold water. Mix them until get smooth. Stir the corn starch mixture slowly in the hot chowder. Keep on to simmer on low heat for about 30 minutes. Add the raw cod fish. Cook for 10 to 15 minutes or until the cod fish gets cooked. It is nice to prepare the chowder in advance as it tastes better the next day.