Rooby's seafood chowder

12 Servings

Ingredients

QuantityIngredient
¾poundsHalibut
¾poundsFresh salmon fillets
¾poundsSea scallops
1mediumOnion; finely chopped
1largeRed bell pepper; finely chopped
4Stalks celery; finely chopped
3mediumsCarrots; finely chopped
8Fresh mushrooms; finely chopped
1largeRusset potato; peeled, quartered lengthwise, sliced 1/2\" thick
½cupButter
2cans(15-oz) chicken broth
1teaspoonSalt
1teaspoonWhite pepper
1quartHalf and half; divided
¼cupFlour
¼cupMinced fresh parsley

Directions

1. Remove skin and bones from fish and cut into bite-sized pieces. Set aside.

2. Heat butter in medium soup pot. Sauté onion, bell pepper, celery, carrots, mushrooms, and potato for 4 minutes. Add chicken stock, salt and pepper. Reduce heat to low, cover, and simmer 15 minutes.

3. Add fish, replace lid, simmer 5 minutes.

4. Meanwhile, puree flour with 1½ cups half and half with hand-blender or regular blender.

5. Remove lid from chowder, increase heat until chowder just comes to a boil.

6. Add flour and half and half mixture, stirring constantly until thickened.

6. Add remaining 2 ½ cups of half and half and reduce heat to low. Add minced parsley.

Serve soup with a couple of grinds of freshly ground black pepper, with sliced hot rolls and a plate of thin slices of two or three different cheeses - pepper jack, cheddar, or colby-jack.

You can use any combination of seafood in this chowder. Shrimp, snapper, bay scallops, and other types of seafood would also be nice. I suggest, though, that you limit the different types of fish used to three so as not to overwhelm and confuse the palate.

Recipe by: Brenda Beach

Posted to MC-Recipe Digest V1 #871 by MsRooby <msrooby@...> on Oct 27, 1997