Fish Chowder031910

1 lb. fish fillets, fresh or thawed
2 tbsp. butter
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1/2 c. flour
12 oz. chicken broth
salt
ground pepper
thyme flakes
1 tbsp. Accent
2 c. half and half
1 c. grated 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. Heat chicken broth and gradually stir in. 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. Yield: 8 servings.