Seafood Chowder

• 1 12 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
• 12 cup onion, diced
• 12 cup celery, diced
• 12 cup butter
• 8 tablespoons flour
• 2 cups milk
• 2 (14 ounce) cans chicken broth
• 4 -6 sourdough bread rounds, bowls

1. Sprinkle fish on both sides with seasonings.
2. Put 1 T butter on top of each fillet and bake at 350 degrees for about 1/2 hour or broil for 10 minutes.
3. When done, use a fork to flake apart discarding and skin or bones.
4. Par-boil the potatoes until tender but firm.
5. Saute' the carrots, onion and celery in the remaining butter.
6. Add 8 T flour and whisk until smooth.
7. Add milk and chicken broth whisking to combine.
8. Add the potatoes, tomatoes and fish.
9. Cook until it thickens.
10. Cut a circle in the tops of the sourdough bread bowls.
11. Hollow out the center reserving the inner bread to serve on the side.
12. Bake the hollowed-out bowl in 350 degree oven for about 10 minutes.
13. Ladle soup into the bread bowls and serve.

salmon, orange roughy fillet, seasoning, butter, potatoes, carrot, roma tomatoes, onion, celery, butter, flour, milk, chicken broth, bread

Taken from www.food.com/recipe/seafood-chowder-263316 (may not work)