3 c. water
3 med. potatoes, pared & chopped
2 med. carrots, pared & chopped
1 stalk celery, chopped
1 (10 oz.) pkg. frozen chopped broccoli
1 tsp. salt, optional
1/4 tsp. pepper
1/4 tsp. ground allspice
1/4 c. butter
1/4 c. flour
2 c. milk
1 lb. cod fillets, cut into bite-size pieces
1 tsp. dried dill weed
2 tbsp. lemon juice
1/2 tsp. paprika
1/2-1 c. shredded Cheddar cheese

Heat water, potatoes, carrots, celery, salt, pepper and allspice in saucepan to boiling; cover and boil until vegetables are tender, 10-12 minutes. Add frozen broccoli for about last 5 minutes to thaw and heat through. Drain vegetables reserving 2 cups broth.

Melt butter in Dutch oven or large saucepan. Stir in flour and cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling stirring constantly. Stir in cod and dill.

Heat to boiling, reduce heat and simmer uncovered until fish flakes, about 8 minutes. Stir lemon juice, paprika, cheese and vegetables into chowder. Heat until hot.