Ingredients
1/2 cup butter, cubed4 celery ribs, chopped3 medium carrots, chopped1 large onion, chopped1/2 cup all-purpose flour1/4 teaspoon white pepper2 cups 2% milk1 can (14-1/2 ounces) chicken broth1/4 cup water1 tablespoon chicken base3 medium potatoes, peeled and chopped1 can (15-1/4 ounces) whole kernel corn, drained3 bay leaves2 cups half-and-half cream2 tablespoons lemon juice1 pound halibut or other whitefish fillets, cut into 1-inch pieces1 cup salad croutons3/4 cup grated Parmesan cheese1/2 cup minced chives
Preparation
In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
