Title: Rooby's Seafood Chowder
Categories: Soup Stew Salmon
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
1/2	c	Butter
2		15-oz cans
1	ts	Salt
1	ts	White pepper
1	qt	Half and half -- divided
1/4	c	Flour
1/4	c	Minced fresh parsley
		Quartered lengthwise, sliced
1/2		" thick
		Chicken broth

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

From: Msrooby Date: 27 Oct 97 Mastercook Recipes (Mailing List) Ä

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