Halibut & Potato Chowder

• 4 celery ribs, chopped
• 3 medium carrots, chopped
• 1 large onion, chopped
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 1/4 teaspoon white pepper
• 2 cups 2% milk
• 1 can (14-1/2 ounces) chicken broth
• 1/4 cup water
• 1 tablespoon chicken base
• 3 medium potatoes, peeled and chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 3 bay leaves
• 2 cups half-and-half cream
• 2 tablespoons lemon juice
• 1 pound halibut or other whitefish fillets, cut into 1-inch pieces
• 1 cup salad croutons
• 3/4 cup grated Parmesan cheese
• 1/2 cup minced chives

1. In a large saucepan, saute the celery, carrots and onion in butter until tender. Stir in flour and pepper until blended; gradually add the milk, broth, water and chicken base. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, for 7-11 minutes or until fish flakes easily with a fork. Discard bay leaves.
4. Garnish servings with croutons, cheese and chives.

celery, carrots, onion, butter, allpurpose, white pepper, milk, chicken broth, water, chicken base, potatoes, whole kernel corn, bay leaves, cream, lemon juice, whitefish, salad croutons, parmesan cheese, chives

Taken from www.tasteofhome.com/recipes/halibut-potato-chowder/ (may not work)