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Fish Chowder
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| 2 T | unsalted butter |
| 1 med | onion finely chopped |
| 3-4 cloves | garlic minced |
| 1/2 | red bell pepper finely chopped |
| 1 med | carrot, diced |
| 2 med | baking potatoes peeled and cut into 3, 4" cubes |
| 2 c | bottled clam broth |
| 1 c | chicken stock |
| 2 t | flour |
| 2 1/2 c | heavy cream |
| 1 lb white fish fillets cut into 1" pieces | |
| 1/2 lb | bay scallops |
| Dash | hot pepper sauce |
| Salt | |
| pepper | |
| 2 | egg yolks |
In lg saucepan, melt 1 T butter over moderately low heat. Add onion and cook 1 min. Add garlic and cook 4 mins. Add bell pepper , carrot, and potatoes and stir to coat onion mixture. Add clam broth, chicken stock, and 1 c water and bring to boil. Reduce heat to low, cover, and cook until potatoes are tender, about 20 mins.
In a small bowl, mix the remaining 1 T butter w flour until blended and smooth. whisk the flour paste into the chowder along w 2 c cream and bring to boil over mod heat. Reduce the heat to low and cook 2 mins. Add the fish and scallops and cook for 4 mins longer. Add hot pepper sauce and season with salt and pepper. Reduce heat to low.
In small bowl whisk egg yolks with the remaining 1/2 c cream. Whisk in 1/4 c hot chowder. Gradually stir in this mixture into chowder and cook 2 mins. Do not let soup boil.
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