Perfect New England Fish Chowder

My favorite chowder! My family has been enjoying this wonderful chowder for three generations and I hope you enjoy, too! Rich creamy and satisfying, serve this hearty chowder steaming hot with chowder crackers or a buttered baguette. YUM! Tip: The quality of the olive oil you use will affect the outcome--be sure to use a good, high quality extra-virgin oil! Recipe is from my father who clipped it from the newspaper, long ago.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄3 cup extra virgin olive oil
• 1  large onion, chopped
• 1 1⁄2 cups  chopped celery
• 1  large carrot, shredded
• 1⁄4 cup flour
• 2 (13 3/4ounce) cans chicken broth
• 1  cup heavy cream
• 1 (1 lb) package  frozen cod fish fillet, cut into 1 inch cubes while frozen
• 1⁄2 teaspoon thyme
•  salt and pepper

Directions

1. In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.
2. Stir in flour.
3. Gradually stir in chicken broth.
4. Stir over low heat until soup bubbles and thickens slightly.
5. Simmer for 10 minutes or until vegetables are tender.
6. Stir in cream and cubes of fish.
7. Stir in thyme.
8. Simmer for 5 minutes or until cubes of fish are cooked.
9. Season to taste with salt and pepper.
10. Serve very hot with chowder crackers or a crusty baguette with butter, and fresh snipped lemon thyme for garnish.