Boston Scrod Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Chicken broth - 2 cups
• Milk - 2 cups
• All - purpose flour - 2 tablespoons
• Butter - 2 tablespoons
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 2 stalks, chopped
• Onion - 1 medium, chopped
• Potatoes - 2 medium, diced
• Scrod fish - 1 lb, cut into chunks

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrot, 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 milk and chicken broth.
5. Add the potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
6. Add the scrod fish and cook for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Remove the bay leaf and stir in the fresh parsley.
8. Serve hot and enjoy!