In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions and celery in butter until tender.
Add 3 1/2 cups chicken stock and potatoes; simmer for 15 minutes.
Add fish, and simmer for another 5-10 minutes.
Mix together 1/2 cup stock and starch until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in milk. Top each bowl with crumbled bacon, hot sauce, and fresh parsley if desired.
I set up Flex Health & Wellness in 2010 in my quest for educating people and raising awareness about organic and sustainable living and eating. Over the years I have helped thousands of people in the Lebanon, Lancaster and Dauphin area experience a transformation in their overall well being.