A hearty chowder rich with vegetables, fish, cheese, and cream. Serve it as a main course for lunch or a light supper. Or add it as a fish or soup course to your Thanksgiving menu. It might become a holiday tradition. SAM
2 tablespoons butter
1 small onion, chopped
2 medium carrots, chopped
1 medium rib celery with leaves, chopped
1 teaspoon dried marjoram
1/2 teaspoon sea salt
3 tablespoons all-purpose flour
3 (10-ounce) cans chicken or vegetable broth
1 pint half-and-half
2 tablespoons plus 1 tablespoon chopped fresh parsley
1 pound white fish fillets, cut in 1-inch cubes
1/4 pound sharp Cheddar cheese, grated (1 cup)
In a large chef’s pan, melt the butter and add the onion, carrots, and celery. Cook, covered, over medium-low heat until the onion is translucent. Add the marjoram and salt. Raise the heat to medium and add the flour, stirring constantly with a wire whisk until thickened, about 1 minute. Gradually add the chicken broth and half-and-half and cook until thickened, stirring constantly. Add 2 tablespoons parsley and the fish and simmer until the fish flakes easily, about 5 minutes. Add the cheese and stir until melted. Garnish with the remaining 1 tablespoon parsley and paprika.
Makes 2 1/2 quarts.