Recipe - Canadian Living Seafood Chowder

One fourth cup Butter
3 Potatoes, minced
2 Stalks celery, minced
1 Carrot, minced
1 Onion, minced
1 Clove garlic, minced
One fourth cup Flour
6 cup Chicken stock
One half pound Boneless skinless salmon,
cubed
One fourth pound Scallops, cut or sliced up
1 pound Mussels, scrubbed
One fourth cup Whipping cream
4 teaspoon Each chopped dill and basil
One fourth teaspoon Pepper

In large heavy saucepan, melt butter over medium heat. Cook potatoes,
celery, carrot, onion and garlic, stirring for 8 minutes or until soft.
Stir in flour. Gradually whisk in 5 cups of stock. Bring to boil. Reduce
heat and simmer, covered for 10 minutes or until tender.

In separate saucepan bring remaining stock (1 cup) to boil. Reduce heat to
simmer and poach salmon for 1 minute. Remove with slotted spoon and set
aside. Poach scallops 1 minute and add to salmon. Poach mussels, covered,
for 3 minutes, discarding any that don't open.

Strain poaching liquid into vegetable mixture. Add cream, dill, basil and
pepper. Heat. Add reserved seafood. Heat until steaming. Serves 6.

Posted to FOODWINE Digest 12 October 96

Date: Sun, 13 Oct 1996 16:11:15 0400

From: Paradise Manifest Ausetkmt@CRIS.COM