Seafood Chowder

Name: Seafood Chowder
Ingredients: 1 12 lbs salmon fillets; 1 orange roughy fillet; seasoning; 2 tablespoons butter; 2 potatoes, peeled and diced; 1 carrot, peeled and diced; 2 roma tomatoes, seeded and diced; 12 cup onion, diced; 12 cup celery, diced; 12 cup butter; 8 tablespoons flour; 2 cups milk; 2 (14 ounce) cans chicken broth; 4 -6 sourdough bread rounds, bowls

14 ingredients

13 steps

Ingredients

1 12 lbs salmon fillets
1 orange roughy fillet
seasoning
2 tablespoons butter
2 potatoes, peeled and diced
1 carrot, peeled and diced
2 roma tomatoes, seeded and diced
12 cup onion, diced
12 cup celery, diced
12 cup butter
8 tablespoons flour
2 cups milk
2 (14 ounce) cans chicken broth
4 -6 sourdough bread rounds, bowls

Directions

1

Sprinkle fish on both sides with seasonings.
2

Put 1 T butter on top of each fillet and bake at 350 degrees for about 1/2 hour or broil for 10 minutes.
3

When done, use a fork to flake apart discarding and skin or bones.
4

Par-boil the potatoes until tender but firm.
5

Saute' the carrots, onion and celery in the remaining butter.
6

Add 8 T flour and whisk until smooth.
7

Add milk and chicken broth whisking to combine.
8

Add the potatoes, tomatoes and fish.
9

Cook until it thickens.
10

Cut a circle in the tops of the sourdough bread bowls.
11

Hollow out the center reserving the inner bread to serve on the side.
12

Bake the hollowed-out bowl in 350 degree oven for about 10 minutes.
13

Ladle soup into the bread bowls and serve.