2 lbs. white fish fillets
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
1/2 c. celery, finely chopped
1/2 c. carrots, grated
6 tbsp. butter, divided
3 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. Velveeta cheese (cubed)
2 c. milk
3 tbsp. flour
1 tbsp. minced parsley

Chunk fish. Saute onion, celery, pepper and carrots in 3 tablespoons butter. Add fish and chicken broth, salt and pepper. Cover, simmer 5 minutes. Add cheese. Cook over low heat stirring constantly until cheese is melted. Add milk and heat gently.

Combine remaining melted butter with flour to make a roux. Add a bit of chowder mixture to the roux. Return in slow stream to chowder stirring constantly until chowder thickens slightly. Simmer 10 minutes longer uncovered stirring occasionally to cook flour. Sprinkle with parsley.