Marie's Fish Chowder

Melt butter in a large stockpot over medium heat. Cook and stir onion and celery in hot butter until tender about 5 minutes.

Pour 4 cups chicken stock into the pot; add potatoes. Bring the liquid to a simmer reduce heat to medium-low and cook until the potatoes are beginning to soften about 10 minutes.

Stir cod into the stock with the remaining chicken stock; season with parsley seafood seasoning garlic salt salt and black pepper. Stir flour into clam juice with a whisk until smooth; add to soup. Cook and stir until the liquid begins to thicken 5 to 10 minutes.

Beat cornstarch into cold water with a whisk until smooth; stir into soup. Cook just long enough for the cornstarch slurry to get warm and begin to thicken the liquid even further about 5 minutes.

Remove pot from heat. Stream half-and-half into the soup while stirring.