New England Scrod Chowder

Ingredients

• Fresh parsley (2 tablespoons, finely chopped)
• Salt and pepper (to taste)
• Dried thyme (1/2 teaspoon)
• Bay leaf (1)
• Chicken broth (2 cups)
• Whole milk (2 cups)
• All-purpose flour (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Garlic (2 cloves, minced)
• Carrot (1, diced)
• Celery (2 stalks, diced)
• Onion (1, diced)
• Potatoes (2, peeled and diced)
• Scrod fish (1 pound, cut into chunks)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrot, and garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for another minute to remove the raw flour taste.
4. Gradually whisk in the milk and chicken broth, ensuring there are no lumps.
5. Add the diced potatoes, bay leaf, thyme, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
7. Add the chunks of scrod fish to the pot. Let it simmer for an additional 5 minutes, or until the fish is cooked through and easily flakes with a fork.
8. Remove the bay leaf, then stir in the fresh parsley.
9. Taste and adjust the seasoning if necessary. Serve hot with a sprinkle of fresh parsley.