MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Legal's Inaugural Fish Chowder
 Categories: Seafood, Soups, Cheese, Vegetables
      Yield: 3 Quarts
 
    1/2 c  Butter
      3 c  Onions; diced
    1/4 c  Carrots; fine grated
      2 ts Garlic; minced
    1/2 c  Flour
     12 c  Concentrated fish stock
      4 lb Fish filets; such as 2 lb
           - cod, 1 lb monkfish & 1 lb
           - halibut (note from Al: I
           - believe any firm white
           - fish will do)
      2 c  Light cream
    1/2 c  Monterey Jack; finely grated
           Salt & freshly black pepper
 
  Heat the butter in a large saucepan until softened,
  and 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, 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.
  
  Posted by Al Martin.
  
  Courtesy of Fred Peters.
  
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