Seafood Chowder

Seafood Chowder
Recipe Ina Garten

1 lb large shrimp (32-36 per lb) - peeled
1/2 lb scallops
1/2 lb monkfish (tilapia works too)
1/2 lb fresh lump crabmeat - picked over to remove shells
1/4 lb unsalted butter
1 cup peeled, med-diced carrots - (4 carrots)
1/2 cup med-diced yellow onion
1 cup med-diced celery - (3 stalks)
1 cup med-diced sm. white/red potatoes
1/2 cup corn kernels - fresh or frozen
1/4 cup flour
1 recipe Seafood Stock - (see recipe)
1 1/2 Tbsp heavy cream - (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste

1. Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

2. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream if desired, and the parsley. Add salt and pepper to taste, and serve.