| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 12 | Servings | |
INGREDIENTS
| 3/4 | lb | Halibut |
| 3/4 | lb | Fresh salmon fillets |
| 3/4 | lb | Sea scallops |
| 1 | md | Onion; finely chopped |
| 1 | lg | Red bell pepper; finely chopped |
| 4 | Stalks celery; finely chopped | |
| 3 | md | Carrots; finely chopped |
| 8 | Fresh mushrooms; finely chopped | |
| 1 | lg | Russet potato; peeled, quartered lengthwise, sliced 1/2" thick |
| 1/2 | c | Butter |
| 2 | cn | (15-oz) chicken broth |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| 1 | qt | Half and half; divided |
| 1/4 | c | Flour |
| 1/4 | c | Minced fresh parsley |
INSTRUCTIONS
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 1 1/2 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 1/2 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@blarg.net> on Oct 27, 1997
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