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.