1 lb. fish fillets (fresh or frozen)
2 tbsp. butter
6 tbsp. onion, chopped
1 c. carrots, chopped
6 tbsp. celery, chopped
1/4 c. flour
1/2 tsp. salt (optional)
Dash paprika
2 (10 oz.) cans chicken broth (undiluted)
3 c. milk
1 c. processed cheese, grated

Thaw frozen fish and cut into 1-inch cubes. Melt butter in large saucepan; add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring constantly, until thickened. Add fish and simmer until fish flakes easily (5 minutes for fresh fish, 10 minutes for frozen fish). Add cheese; stir until melted. Serve. Makes 2 1/2 quarts.