Halibut & Potato Chowder

1/2 cup butter, cubed

4 celery ribs, chopped

3 medium carrots, chopped

1 large onion, chopped

1/2 cup all-purpose flour

1/4 teaspoon white pepper

2 cups 2% milk

1 can (14-1/2 ounces) chicken broth

1/4 cup water

1 tablespoon chicken base

3 medium potatoes, peeled and chopped

1 can (15-1/4 ounces) whole kernel corn, drained

3 bay leaves

2 cups half-and-half cream

2 tablespoons lemon juice

1 pound halibut, cut into 1-inch pieces

1 cup salad croutons

3/4 cup grated Parmesan cheese

1/2 cup minced chives

In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes.

Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.

Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.