Smoked Fish Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt and pepper (to taste)
• Bay leaf (1)
• Fresh thyme (1 tablespoon, chopped)
• Milk (2 cups)
• Fish or vegetable broth (4 cups)
• All (purpose flour - 2 tablespoons)
• Butter (2 tablespoons)
• Garlic (3 cloves, minced)
• Carrots (2 medium, diced)
• Celery (2 stalks, chopped)
• Onion (1 large, chopped)
• Potatoes (3 medium, diced)
• Smoked fish fillets (1 lb)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrots, 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 fish or vegetable broth.
5. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are cooked through.
6. Meanwhile, flake the smoked fish into bite-sized pieces.
7. Add the smoked fish and milk to the pot. Cook for an additional 5 minutes, or until heated through.
8. Remove the bay leaf and discard.
9. Serve the smoked fish chowder hot, garnished with fresh parsley.