HOT SOUP: This is a very rich soup, using milk as cooking liquid.

 FISH CHOWDER:

1 lb. fish filets                                                

5 or little more cups of milk

1 stalk celery, chopped + ½ cup chopped onion

2 cups diced potatoes                         

1 bay leaf

¼ tsp. dried thyme                                          

¼ cup butter +  3 tbsp. all purpose flour

                  

salt & white pepper

                                            

2 cups grated cheddar cheese

Place fish filets in a large skillet.  Add 1 cups milk, celery, bay leaf and thyme. Cover and simmer 10 to 20 minutes. Remove fish with tongs, cool and cut into 1-inch pieces. Strain cooking liquid and keep warm.

In a large saucepan over medium heat, cook onions in butter for 5 minutes or until tender. Stir in flour and cook, stirring, for 3 to 4 minutes. Remove from heat and gradually whisk in reserved cooking liquid from fish. Continue whisking until smooth and free of lumps. Add remaining 4 cups of milk and potatoes. Bring to a boil, reduce heat to medium low and simmer, covered, for 20 minutes, or until potatoes are tender, adding more milk if soup is too thick. Add salt & pepper to taste.

Stir in cheese until melted and blended. Add fish and heat through.

Serve in heated bowl.