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.