Seafood Chowder
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 1⁄2 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
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup butter
- 8 tablespoons flour
- 2 cups milk
- 2 (14 ounce) cans chicken broth
- 4 -6 sourdough bread rounds, bowls
directions
- Sprinkle fish on both sides with seasonings. Put 1 T butter on top of each fillet and bake at 350 degrees for about 1/2 hour or broil for 10 minutes. When done, use a fork to flake apart discarding and skin or bones.
- Par-boil the potatoes until tender but firm.
- Saute' the carrots, onion and celery in the remaining butter. Add 8 T flour and whisk until smooth. Add milk and chicken broth whisking to combine. Add the potatoes, tomatoes and fish. Cook until it thickens.
- Cut a circle in the tops of the sourdough bread bowls. Hollow out the center reserving the inner bread to serve on the side. Bake the hollowed-out bowl in 350 degree oven for about 10 minutes.
- Ladle soup into the bread bowls and serve.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!