Recipe - Roobys Seafood Chowder

Three fourths pound Halibut
Three fourths pound Fresh salmon fillets
Three fourths pound 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,
cut or sliced up 1/2" thick
One half cup Butter
2 cn (15oz) chicken broth
1 teaspoon Salt
1 teaspoon White pepper
1 qt Half and half; divided
One fourth cup Flour
One fourth cup Minced fresh parsley

1. Remove skin and bones from fish and cut into bitesized 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 One half cups half and half with handblender
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 One half 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
cut or sliced up hot rolls and a plate of thin slices of two or three different
cheeses pepper jack, cheddar, or colbyjack.

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 MCRecipe Digest V1 #871 by MsRooby msrooby@blarg.net on Oct
27, 1997