Ingredients

1/2 cup onion
1/2 cup celery chopped
5 cups fish stock (clam based)
1 cup potatoes
1/4 leek, chopped
1 cup milk
1/2 cup cream
white pepper to taste
1/4 pound shrimp, cleaned and deveined
1/4 pound salmon, cubed

Directions

Heat fish stock to boil and potatoes. Cook until tender and then add celery, onions, milk and cream. Simmer for five minutes. Add salmon, cook five minutes and then add shrimp and cook three minutes or until they turn pink. Add leeks and season with white pepper to taste. If you want to make the chowder thicker, make a roux of equal parts butter and flour (about 2 ounces of each). Melt butter, whisk in flour until it resembles wet beach sand. Add roux to chowder, stirring constantly, until soup reaches preferred thickness. Remove from heat and serve.

Recipe Courtesy: Antonio Melchor, Clovis Institute of Technology