Seafood Chowder

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

1. 1

   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.

2. 2

   Par-boil the potatoes until tender but firm.

3. 3

   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.

4. 4

   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.

5. 5

   Ladle soup into the bread bowls and serve.