2 1/2 to 3 lbs. fish fillets (cod or haddock or pollock) or clams
2 c. water
1 bay leaf, quartered
5 tbsp. butter
Pinch of thyme (1/8 tsp.)
1 3/4 c. chopped onion
2 tbsp. flour
2 1/2 tsp. salt
2 1/3 c. potatoes, diced
2 c. celery, chopped
1 c. med. cream
1 c. sour cream
1/4 tsp. pepper
1/2 tsp. Accent
4 c. milk

Simmer fish with water in large saucepan, 5 minutes or until fish can be flaked. Remove fish; remove skin from fish. In a separate pan saute onions in 5 tablespoons butter, about 5 minutes (transparent). Stir in flour, remove from heat, add to fish broth. Add potatoes, celery, seasonings and about 2/3 cup of the fish. Simmer 20 minutes or until potatoes are tender. Remove from heat. Blend sour cream with some milk to eliminate lumps. Add all milk, cream and sour cream to potato mixture. Add remaining fish. Chowder is best when made a day or two before serving. Refrigerate, then slowly reheat.