Warm up a chilly spring evening with this hearty soup. Every spoonful is packed with flavor! 12 servings (3 quarts).

½ c. Country Cream butter, cubed
1 can (15¼ oz.) whole kernel corn, drained
4 celery ribs, chopped
3 medium carrots, chopped
3 bay leaves
1 large onion, chopped
2 c. Longmont Dairy Half & Half
½ c. all-purpose flour
2 Tbsp. lemon juice
¼ tsp. white pepper
1 lb. halibut fillets, cut into 1-inch pieces. Can also use cod, haddock, clams, or other whitefish.
2 c. Longmont Dairy 2% milk
1 can (14½ oz.) chicken broth
¼ c. water
1 c. salad croutons
1 Tbsp. chicken stock base (optional)
¾ c. grated Parmesan cheese
3 medium potatoes, peeled and chopped
½ c. 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.