2 T. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red bell pepper
2 lbs. fresh fish (firm, white fish such as cod is best),
cut into bite-size chunks
3 cups chicken broth
garlic and salt to taste
dash of cayenne pepper
2 cans evaporated milk
3 T. cornstarch
2 1/2 cups shredded cheese (I use cheddar - sometimes I mix
in mozzarella if I have it)
1. Saute the veggies in olive oil.
4. Simmer until soup thickens, and then put heat on low.
5. Stir in cheese over low heat until just melted. Serve with or without croutons.
Also linked at Tuesday's Tasty Tidbits.