Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons unsalted butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
3 cups water
¼ cup celery	Washed, trimmed and diced
½ cup thinly sliced carrots	Washed, peeled and thinly sliced
1 (14 oz.)  canned reduced sodium diced red tomatoes
1 cup potatoes	Washed, trimmed and cubed
¼ cup onions	Washed, trimmed, and diced
1/4 teaspoon black pepper
1 bay leave
½ pound flaked white fish pieces.	Undrained
2 tablespoons lemon juice
¼ teaspoon Old bay spice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan combine butter, bouillon granules, carrots, onions and pepper.
2	Cook  until onions are tender.
3	Stir in flour. Add tomatoes, potatoes, bay leaves, Old bay and water.
4	Heat to boil and reduce heat.
5	Cook and stir until thickened and bubbly.
6	Just before serving. Stir in undrained white fish and lemon juice .  Heat through. Remove bay leaves and serve.	Cook until internal temperature reaches 145°F.