Golden Fish Chowder

This recipe was one that Pop (Raymond Paine) frequently made and claimed to be his favorite. Perhaps his signature dish? I have to admit, I am not much of a fish-lover but I really enjoy this chowder and have made it several times over the years. I'm remembering how rich and tasty it was and wishing I had a bowl right now!

Pop's Golden Fish Chowder
Serves: 6

1 lb. Haddock or Cod fillets
1 1/2 cups Milk
1 Bay Leaf
1 stalk Celery
1/4 tsp Thyme
1/4 cup Butter
1/2 cup chopped Onion
3 Tbsp. Flour
1 tsp Salt
1/4 tsp Pepper
4 cups Milk
2 cups diced Potatoes
2 cups shredded Cheddar Cheese

Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery, and thyme. Cover and simmer 10 to 20 minutes. Remove fish from skillet, removing skin and bones as necessary. Cut fish into 1/2 inch pieces. Strain liquid from fish and reserve.

Melt butter in a 3 quart saucepan. Saute onion and then stir in flour, salt, and peper. Remove from heat and gradually add liquid from fish, then 4 cups of milk and potatoes. Cook, covered 15 minuted or until potatoes are tender. Stir in cheese until melted. Add fish and heat to serving temperature.