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Fish and Cheese Chowder

1 lb Fish fillets, fresh or frozen
2 tb Butter
6 tb Chopped onion
1 c Chopped carrot
6 tb Chopped celery
1/4 c Flour
1/2 ts Salt, optional dash paprika
2 cn 10 oz. chicken broth, not diluted
3 c Milk
1 c Grated processed cheese


Thaw frozen fish fillets enough to allow cutting, about 30 minutes. Cut fish in 1-in. cubes. Melt butter in large saucepan; add onion, carrot, and celery. Cook until onion is transparent. Blend in flour, salt, and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring constantly, until thickened. Add fish; simmer until fish flakes easily (5 minutes for fresh; 10 for frozen). Add cheese; stir until melted. Serve Hot. Yield: 2 1/2 quarts.


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