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Add 2 tbsp butter to a pot and turn the heat on low
Add 1 chopped onion and season with salt
Dice 2 carrots into even cubes and add to the pot with a pinch of white pepper
Peel and dice 3-4 potatoes into even cubes and add to the pot, season with salt
Cook for 2-3 minutes until onions are soft and translucent
Add 1 tbsp flour and cook on medium heat for 2 minutes to cook out the flour
Turn the heat up high and deglaze with 1-2 tbsp white wine, scraping the bottom of the pot
Reduce the wine slightly, then reduce heat to medium-low
Add enough milk to cover the vegetables and a splash of cream if desired
Add 1 chicken stock cube and simmer gently until carrots and potatoes are tender
Taste and adjust seasoning, then add 2 tsp of dried or fresh tarragon
Remove about ¼ of the potatoes and carrots and blend with enough hot liquid until smooth
Pour the blended mixture back into the pot and stir through
Season 1-1.5 lbs mixed fish with salt and add to the chowder
Simmer on medium-low heat until fish is tender and cooked through
Taste again and add a squeeze of lemon juice if needed to brighten the flavour
Serve with homemade bread