Rooby's Seafood Chowder

Categories: Soups &, Stews
Yield: 12 Servings

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

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 on Oct
27, 1997

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