6 tbsp. butter
1 c. chopped onion
1 lg. leek, chopped
3 stalks celery, chopped
2 lg. carrots, chopped
1/4 lb. mushrooms, sliced
1/4 c. flour
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. black pepper
2 1/2 c. milk
1 (10 3/4 oz.) can condensed chicken broth
1/2 c. whipping cream
2 lg. bay leaves
1 lb. white fish, cut into 1 inch pieces (or use 1 lb. chowder pieces)
1 c. diced cooked potatoes

Melt butter in 4 quart heavy pot. Add onion, leek, celery and carrots and cook until tender, about 10 minutes. Add mushrooms and cook 2 minutes longer. Remove from heat. Stir in flour, thyme, salt and pepper until smooth. Gradually stir in milk, broth and cream. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add fish. Cover and simmer until fish flakes easily with fork, about 10 minutes. Stir in potatoes. Heat to serving temperature. (9 cups). Serve on a cold day with good crusty bread, salad and wine. Enjoy!