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Fish Bay Side Chowder

1 lb. fish Fillets, fresh (red Snapper or White Fish)
2 Tbsp. butter or margarine
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup flour
Fresh ground pepper
1 Tbsp. Accent
2 cups half and half
1 cup grated processed cheese

Cut skinned boneless Fillets into 1" cubes. Melt butter in a large saucepan, add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt, freshly ground pepper, Accent, paprika and rubbed thyme flakes to release the aromatic oils. Stir in hot undiluted chicken broth gradually. Cook, stirring constantly until thickened, add the fish cubes and grated cheese, stirring until cheese is melted and fish is cooked. Add half and half and chopped parsley. Simmer another 3 to 5 minutes.

12 servings

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