Seafood Chowder

1 pound large shrimp, peeled

1/2 pound scallops

1/2 pound monkfish, snapper or sea bass

1/2 pound fresh lump crab meat, picked over to remove shells

1/4 pound unsalted butter

1 cup medium-diced carrot

1/2 cup medium-diced yellow onion

1 cup medium-diced celery

1 cup medium-diced small white or red potatoes

1/2 cup corn kernels, fresh or frozen

1/4 cup all-purpose flour

1 quart seafood stock

1 1/2 tbsp heavy cream (optional)

2 tablespoons minced parsley

Salt and freshly ground black pepper to taste

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crab meat.

In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Yield: 12 servings