Pacific Fresh Chowder

Add crusty bread and salad to complete the meal.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  stalks celery
• 1  yellow onion, chopped
• 2  medium russet potatoes, peeled and cubed
• 1 1⁄2 cups water
• 1⁄2 lb red snapper, cut into bite-sized pieces (may use any white fish fillets)
• 1⁄4 lb  large scallop, cut in half vertically
• 1⁄4 lb  small  cooked shrimp
• 1⁄4 cup all-purpose flour
• 1 (8 ounce) bottle  clam juice
• 1 1⁄2 cups half-and-half or 1 1⁄2 cups milk
• 2  tablespoons butter or 2  tablespoons margarine
• 1  teaspoon salt
• 1⁄4 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.