Fish And Cheese Chowder

• 1 lb. fish fillets (fresh or frozen)
• 2 Tbsp. butter
• 6 Tbsp. chopped onion
• 1 c. chopped carrot
• 6 Tbsp. chopped celery
• 1/4 c. flour
• 1/2 tsp. salt (optional)
• 2 (10 oz.) cans chicken broth (undiluted)
• 3 c. milk
• dash of paprika
• 1 c. grated process cheese

1. Cut fish in 1-inch cubes.
2. Melt butter in large saucepan.
3. Add onion, carrot and celery.
4. Cook until onion is transparent.
5. Blend in flour, salt and paprika.
6. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk.
7. Cook, stirring constantly, until thickened.
8. Add fish; simmer until fish flakes easily (5 minutes for fresh, 10 for frozen).
9. Add cheese; stir until melted. Serve hot.
10. Yields 2 1/2 quarts.

fish, butter, onion, carrot, celery, flour, salt, chicken broth, milk, paprika, process cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005828 (may not work)