Steam vegetables and fish until desired tenderness. In a large saucepan, melt the butter; add the flour to make a paste. Slowly add milk to keep it from lumping. Cook over low heat until thickened. Add salt and pepper to taste. Add more milk depending on the thickness of the soup you desire. Add steamed vegetables and fish. Add spices as desired. Serve hot.

            Cooks note: Freshly caught bluegill gives this chowder a delightfully delicate flavor—an eating experience not to be forgotten