Legal'S Inaugural Fish Chowder

• 1/2 cup butter
• 3 cups diced onions
• 1/4 cup finely grated carrot
• 2 teaspoons minced garlic
• 1/2 cup flour
• 12 cups concentrated fish stock
• 4 lbs chowder fish fillets (such as 2 lbs. Cod, 1 lb. Monkfish, and 1 lb. Cusk)
• 2 cups light cream
• 1/2 cup finely grated monterey jack cheese
• salt
• fresh ground black pepper

1. Heat the butter in a large saucepan until softened.
2. Add the onions, carrots, and garlic and saute.
3. Stir frequently, about 5 minutes.
4. Remove from heat and slowly stir in the flour.
5. Return to the heat, and cook, stirring, for about 4 minutes.
6. Meanwhile, begin heating the stock in a large pot.
7. Whisk the stock into the flour mixture.
8. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
9. Add the fish and simmer about 10 minutes longer.
10. Stir in the cream and cheese.
11. Simmer until the cheese melts, about 5 to 8 minutes.
12. (You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.

butter, onions, carrot, garlic, flour, fish stock, chowder fish, light cream, cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/legals-inaugural-fish-chowder-107632 (may not work)