Fisherman's Wharf Chowder

By McLean

Ingredients

• 1/3 cup butter
• 1 cup diced onion
• 1 cup diced celery
• 3/4 cup green pepper
• 3/4 cup chopped carrots
• 1/3 cup chopped fresh parsley
• 2 crushed garlic cloves
• 1-2 lbs. slightly frozen cod (cubed)
• 1-2 cans clams with juice
• 1 can clam chowder
• 1 can cream of potato soup
• 1 can cream of shrimp soup
• 1 cup tomato soup
• 3 tablespoons tomato paste
• 1 can good tuna
• 1 tablespoons chicken base (not crystals)
• 1/2 teaspoon lemon juice
• 1 teaspoon each basil and thyme
• 1/2 teaspoon oregano
• 1 # salad shrimp
• 3 cup of cooked potato diced
• 1 1/2 cup half and half
• Salt and pepper to taste

Preparation

Step 1

Saute' first six ingredients in butter, adding enough flour (about 3 tablespoons) to absorb all fat. Cook 2 minutes. Add two cups of water. Add cod and simmer for 5 minutes until flakey. Don't overcook as fish becomes rubber.

Cook potatoes and drain. Add the rest of the ingredients and cook until it starts to boil.

Let it stand a while before serving. Serve with a nice salad and crusty French bread.