Fish Chowder

• 1 lb. cod fillets (fresh or frozen)
• 1 1/2 c. milk
• 1 bay leaf
• 1 stalk celery
• 1/4 tsp. thyme (leaf)
• 1/4 c. butter
• 1/2 c. chopped onion
• 3 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. white pepper
• 4 c. milk
• 2 c. diced potatoes
• 8 oz. shredded Cheddar cheese

1. Place fish in a large skillet.
2. Add 1 1/2 cups milk, bay leaf, celery and thyme. Simmer 10 to 20 minutes. Remove skin and bone. Cut fish into 1/2-inch pieces. Strain liquid from fish and reserve for later.
3. In saucepan, melt butter. Saute onion.
4. Stir in flour, salt and pepper.
5. Remove from heat. Gradually add the liquid from the fish, then 4 cups milk and potatoes.
6. Cover and cook 15 to 20 minutes or until potatoes are tender. Stir in cheese until melted. Add fish.
7. Heat and serve.
8. Serves 9.

cod fillets, milk, bay leaf, celery, thyme, butter, onion, flour, salt, white pepper, milk, potatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310149 (may not work)