Pacific Fresh Chowder

Name: Pacific Fresh Chowder
Ingredients: 2 stalks celery; 1 yellow onion, chopped; 2 medium russet potatoes, peeled and cubed; 1 12 cups water; 12 lb red snapper, cut into bite-sized pieces (may use any white fish fillets); 14 lb large scallop, cut in half vertically; 14 lb small cooked shrimp; 14 cup all-purpose flour; 1 (8 ounce) bottle clam juice; 1 12 cups half-and-half or 1 12 cups milk; 2 tablespoons butter or 2 tablespoons margarine; 1 teaspoon salt; 14 teaspoon fresh ground black pepper; chopped parsley; paprika

15 ingredients

8 steps

Ingredients

2 stalks celery
1 yellow onion, chopped
2 medium russet potatoes, peeled and cubed
1 12 cups water
12 lb red snapper, cut into bite-sized pieces (may use any white fish fillets)
14 lb large scallop, cut in half vertically
14 lb small cooked shrimp
14 cup all-purpose flour
1 (8 ounce) bottle clam juice
1 12 cups half-and-half or 1 12 cups milk
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
14 teaspoon fresh ground black pepper
chopped parsley
paprika

Directions

1

In a big soup pot over medium heat, combine the first 4 ingredients.
2

Cover and cook over medium heat until the vegetables are slightly tender.
3

Add in the seafood; cover and cook 10 minutes.
4

In a small mixing bowl, stir the flour and clam juice together.
5

Add to fish mixture and stir 1-2 minutes or until slightly thickened.
6

Add half-and-half, butter, salt, and pepper; stir to mix.
7

Heat over low heat until warm enough to serve; do not boil.
8

Ladle soup into individual bowls; sprinkle with parsley and paprika; serve immediately.