Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Halibut |
| ¾ pounds | Fresh salmon fillets |
| ¾ pounds | Sea scallops |
| 1 medium | Onion; finely chopped |
| 1 large | Red bell pepper; finely chopped |
| 4 | Stalks celery; finely chopped |
| 3 mediums | Carrots; finely chopped |
| 8 | Fresh mushrooms; finely chopped |
| 1 large | Russet potato; peeled, quartered lengthwise, sliced 1/2" thick |
| ½ cup | Butter |
| 2 cans | (15-oz) chicken broth |
| 1 teaspoon | Salt |
| 1 teaspoon | White pepper |
| 1 quart | Half and half; divided |
| ¼ cup | Flour |
| ¼ cup | Minced fresh parsley |
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