Fish Chowder, Legal Seafood's

By arthurlemay

Ingredients

• 1/2 cup butter
• 3 cups onion, diced
• 1/4 cup carrots, finely grated
• 2 teaspoons garlic, minced
• 1/2 cup King Arthur flour
• 12 cups fish stock, concentrated
• 4 pounds fish filets
• 2 cups light cream
• 1/2 cup monterey jack cheese, finely grated
• salt and pepper to taste

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Heat the butter in a large saucepan until softened.Saute the onions, Carrots and garlic in it, stirring frequently, for about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat and cook, stirring constantly, for about 5 minutes.

Meanwhile, begin heating the stock in a large pot. Whisk the flour mixture into the stock. Bring the stock to a boil, whisking constantly, then reduce the heat and simmer for 10 minutes.

Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese. Simmer (do not boil) until the cheese melts, about 5-8 minutes. (you won't be able to distinguish the cheese because it is incorporated into the chowder. Season to taste with salt and pepper.

Serve hot with oyster crackers.