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Fish Chowder

1 lb. Haddock, rinsed & cut into chunks
1 cup potatoes, diced
1/2 cup onions, chopped
1 celery stalk, chopped fine
1/2 bay leaf
1 1/2 tsp. salt (may use seasoned salt also)
1/4 tsp. pepper
2 Tbsp. butter
2 Tbsp. flour
1 cup milk

Combine first 7 ingredients (fish to pepper) in Dutch oven with 2 1/2 to 3 cups water. Bring to boil and simmer 15 minutes. Remove bay leaf. Melt butter in separate small saucepan and add flour. Cook until frothy. Remove from heat and add milk ALL at once. Mix very well, making sure to scrape bottom edges of the pan. Return to heat and simmer, using wire whisk until thick. Add to cooked fish mixture. Adjust salt and pepper to taste.

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