Sheepshead Fish Chowder with Leeks Fresh Dill and Lemon

Ingredients

• 1 1/2 pounds fresh sheepshead fillets (or any firm-fleshed white fish)
• 1/2 cup chicken broth
• 2 8- oz bottles clam juice
• 1/2 teaspoon Italian hot pepper flakes
• sea salt and pepper to taste
• 2 small red potatoes diced in 1/2 inch pieces (about 1 1/2 cups ( no need to peel))
• 2 medium leeks (white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup))
• 2 large ribs celery (thinly sliced, about 3/4 cup)
• 3 tablespoons unsalted butter
• 1/2 cup all purpose flour
• 2 cups whole milk
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper
• 1/2 cup corn ((optional))

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