Try this Roobys Seafood Chowder recipe, or contribute your own. "Stews" and "Soups" are two tags used to describe Roobys Seafood Chowder.
1. Remove skin and bones from fish and cut into bite-sized pieces. Set aside. 2. Heat butter in medium soup pot. saute 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
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