Boston Scrod Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaf (1)
• Chicken broth (2 cups)
• Milk (2 cups)
• All (purpose flour - 2 tablespoons)
• Butter (2 tablespoons)
• Garlic (2 cloves, minced)
• Carrot (1 medium, diced)
• Celery (2 stalks, chopped)
• Onion (1 medium, chopped)
• Potatoes (2 medium, diced)
• Scrod fish (1 lb, cut into chunks)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrot, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the milk and chicken broth.
5. Add the potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
6. Add the scrod fish and cook for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Remove the bay leaf and stir in the fresh parsley.
8. Serve hot and enjoy!