Boston Fish Chowder

Ingredients

• 2 c carrots, thinly sliced
• 2 c potatoes, cubed and uncooked
• 2 c chopped onion
• 1 c celery, thinly sliced
• ½ tsp pepper
• 4 bay leaves
• 6 c water
• ½ pkg frozen fish
• 1 c butter
• 5 tablespoons salt
• 4 c milk
• 1 c unsifted flour
• chopped parsley

Directions

1. Combine carrots, potatoes, onion, celery, spices and water in a lg pot. Bring to a boil, salt a bit. Reduce heat, simmer 15 min.
2. Add fish, simmer 15 min or until fish flakes easily with a fork.
3. Break fish in chunks.
4. Discard bay leaves. Melt butter in a lg saucepan.
5. Blend in flour, salt; gradually stir in milk. Cook over med heat. Stir constantly until soup comes to a boil. Add fish and vegetable mixture. Serve hot. Garnish with chopped parsley.