Legal's Inaugural Fish Chowder

From The Legal Sea Foods Cookbook. Legal Sea Foods is my favorite restaurant.

• Ready In: 1 hr
• Yields: 3 Quarts

Ingredients

• 1⁄2 cup butter
• 3  cups  diced onions
• 1⁄4 cup  finely grated carrot
• 2  teaspoons  minced garlic
• 1⁄2 cup flour
• 12  cups  concentrated  fish stock
• 4  lbs  chowder  fish fillets (such as 2 lbs. Cod, 1 lb. Monkfish, and 1 lb. Cusk)
• 2  cups  light cream
• 1⁄2 cup  finely grated monterey jack cheese
•  salt
•  fresh ground black pepper

Directions

1. Heat the butter in a large saucepan until softened.
2. Add the onions, carrots, and garlic and sauté.
3. Stir frequently, about 5 minutes.
4. Remove from heat and slowly stir in the flour.
5. Return to the heat, and cook, stirring, for about 4 minutes.
6. Meanwhile, begin heating the stock in a large pot.
7. Whisk the stock into the flour mixture.
8. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
9. Add the fish and simmer about 10 minutes longer.
10. Stir in the cream and cheese.
11. Simmer until the cheese melts, about 5 to 8 minutes.
12. (You won’t distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn’t boil.