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| 1/2 Tasse | butter |
| 3 Tasse | onions diced |
| 1/4 Tasse | carrots finely grated |
| 2 Teelöffel | garlic minced |
| 1/2 Tasse | flour |
| 12 Tasse | Concentrated fish stock |
| 4 x ca. 450 g | Chowder fish fillets, such as 2 lbs. cod, 1 lb. monkfish and |
| 1 x ca. 450 g | Cusk (note from Al: I believe any firm white fish will do) |
| 2 Tasse | light cream |
| 1/2 Tasse | Finely grated Monterey Jack cheese |
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salt freshly ground black pepper
Heat the butter in a large saucepan until softened, and saute the onions, carrots and garlic in it, stirring frequently, for about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring, for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't distinguish the cheese as such, it is incorporated in the chowder.) Reheat the chowder slowly so the cream doesn't boil.
Makes about 3 quarts.
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