Ingredients

Instructions

  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.