Legal's Inaugral Fish Chowder
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 3 | cups |
onions
diced |
|
| ¼ | cup |
carrots
finely grated |
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | cup |
all-purpose flour
|
|
| 12 | cups |
fish stock
|
|
| 4 | pounds |
fish fillets
chowder |
|
| 1 | pound |
fish
white, firm |
|
| 2 | cups |
light cream (half&half)
|
|
| ½ | cup |
monterey jack cheese
shredded |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 7.1E+2 | ml |
onions
diced |
|
| 59 | ml |
carrots
finely grated |
|
| 1E+1 | ml |
garlic
minced |
|
| 118 | ml |
all-purpose flour
|
|
| 2.8 | l |
fish stock
|
|
| 1.8 | kg |
fish fillets
chowder |
|
| 453.6 | g |
fish
white, firm |
|
| 473 | ml |
light cream (half&half)
|
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
Heat the butter in a large saucepan until softened, and sauté 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, for about 4 minutes.
Meanwhile, begin heating the stock in a large pot.
Whisk the stock into the flour mixture.
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, and simmer until the cheese melts, about 5 to 8 minutes.
(You won't distinguish the cheese as such, it is incorporated in the chowder.)
Reheat the chowder slowly so the cream doesn't boil.
