Yield: 12 Servings
|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|
|2 cans||(15-oz) chicken broth|
|1 teaspoon||White pepper|
|1 quart||Half and half; divided|
|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