Seafood chowder

Recipe as follows;

1 tbsp (15 ml) butter
2 stalks celery, chopped
1 onion, chopped
1 bay leaf
1 tsp (5 ml) dried dill or
thyme
Salt
Pepper
2 large potatoes, peeled and diced
2 cups (500 ml) water or
fish stock
1/3 cup (80 ml) all-purpose flour
3 cups (750 ml) milk
2 cups (500 ml) chopped raw skinless fish fillets or
cooked seafood (shrimp, lobster, scallops, crab, clams, oysters)
2 tbsp (30 ml) freshly squeezed lemon juice
Whole grain crackers, crumbled

instructions
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