Classic Maritime Seafood Chowder

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.

Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.

Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.

Add up to 1-1/2 cups (375 mL) chopped carrots, sweet red pepper or corn kernels with onion for extra colour and nutrition.

Turn this into chicken chowder: replace dill with thyme and stir in 2 cups (500 mL) diced cooked chicken in place of fish.

For the Adventurous: Omit butter and add 3 slices bacon, chopped, and 1/2 tsp (2 mL) hot pepper flakes with onion.

Add 2 lbs (1 kg) scrubbed mussels or clams in the shell in place of the fish and cook until shells have opened. Discard any that do not open.