Legal's Inaugral Fish Chowder

• 1/2 cup butter
• 3 cups onions diced
• 1/4 cup carrots finely grated
• 2 teaspoons garlic minced
• 1/2 cup flour, all-purpose
• 12 cups fish stock
• 4 pounds fish fillets chowder
• 1 pound fish white, firm
• 2 cups light cream (half&half)
• 1/2 cup monterey jack cheese shredded
• 1 x salt and black pepper freshly ground

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

butter, onions, carrots, garlic, flour, fish stock, chowder, light cream, salt

Taken from recipeland.com/recipe/v/legals-inaugral-fish-chowder-35997 (may not work)