Hearty Fish Chowder

• 1/2 cup chopped onion
• 2 medium carrots, cut in small dice
• 1 rib celery, thinly sliced
• 2 tablespoons butter, divided
• 1 pound frozen haddock fillets
• 2 medium potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon dried leaf thyme crumbled
• 1/4 teaspoon black pepper
• 1 cup dry white wine or water
• 2 cups milk
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

In a large saucepan over medium heat, melt 1 tablespoon butter; add onions, carrots and celery, stirring and cooking until onion is tender. Add fish, potatoes, bay leaf, salt, thyme, pepper, and wine or water. Cover and simmer for 15 to 20 minutes, until fish is cooked. Break fish into chunks. Add milk and remaining 1 tablespoon butter; heat through. Discard bay leaf, sprinkle with parsley and serve.
Fish chowder recipe serves 4.