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Seafood Chowder

4 oz. butter
3 large onions, diced
2 large potatoes, diced
1 bay leaf
2 lbs. seafood variety, diced (Shrimp, Flounder, etc.)
1 stalk celery
3 cups milk
1 cup Fish Stock
2 cups cream
Salt and pepper

Melt butter in saucepan. Saute onions until transparent. Add potatoes and bay leaf for 5 minutes. Add seafood and celery and saute for 5 minutes. Add milk and Fish Stock, bring to a slow simmer while constantly stirring. Temper (bring to a temperature of 120 to 130 degrees) before mixing in heavy cream. Remove bay leaf. Season and serve. Do not bring chowder to a boil after cream has been added.

Serves 6

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