Cheddar Fish Chowder

Ingredients

• 6 slices side bacon, chopped
• 1/2 cup (125 mL) each thinly sliced celery and chopped onion
• 1 pkg (400 g) frozen fish fillets, partially thawed
• 2 cups (500 mL) diced, peeled potatoes, uncooked
• 2 cans (10 oz/284 ml each) chicken broth
• 1/4 tsp (1 mL) ground thyme
• 1 bay leaf
• 1/2 cup (125 mL) butter
• 1/3 cup (75 mLl) all-purpose flour
• 4 cups (1 L) milk
• 2 cups (500 mL) shredded Canadian Cheddar* cheese

Preparation

1. In large saucepan, cook bacon until crisp. Remove bacon with slotted spoon and set aside. Over medium heat sauté celery and onion in bacon drippings until tender.
2. Cut fish into 1/2 inch (1 cm) pieces. Add to saucepan along with potatoes, chicken broth, thyme and bay leaf. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
3. Meanwhile, melt butter in medium saucepan. Blend in flour and gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
4. Remove from heat, add Canadian Cheddar cheese and stir until cheese is melted. Stir into fish mixture. Discard bay leaf and season to taste with salt and pepper. Top with reserved bacon and serve.