Pacific Fresh Chowder

• 2 stalks celery
• 1 yellow onion, chopped
• 2 medium russet potatoes, peeled and cubed
• 1 12 cups water
• 12 lb red snapper, cut into bite-sized pieces (may use any white fish fillets)
• 14 lb large scallop, cut in half vertically
• 14 lb small cooked shrimp
• 14 cup all-purpose flour
• 1 (8 ounce) bottle clam juice
• 1 12 cups half-and-half or 1 12 cups milk
• 2 tablespoons butter or 2 tablespoons margarine
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• chopped parsley
• paprika

1. In a big soup pot over medium heat, combine the first 4 ingredients.
2. Cover and cook over medium heat until the vegetables are slightly tender.
3. Add in the seafood; cover and cook 10 minutes.
4. In a small mixing bowl, stir the flour and clam juice together.
5. Add to fish mixture and stir 1-2 minutes or until slightly thickened.
6. Add half-and-half, butter, salt, and pepper; stir to mix.
7. Heat over low heat until warm enough to serve; do not boil.
8. Ladle soup into individual bowls; sprinkle with parsley and paprika; serve immediately.

stalks celery, yellow onion, russet potatoes, water, red snapper, scallop, shrimp, flour, clam juice, milk, butter, salt, ground black pepper, parsley, paprika

Taken from www.food.com/recipe/pacific-fresh-chowder-135205 (may not work)