NICOLE PARTON’S FAVORITE RECIPES: Shrimp and White Fish Chowder

This year, sunshine has not been a strong point in the Time Zone and at the Latitude Where I Live. In fact, we’re calling this month Junuary. Because it’s been raining longer than 40 days and 40 nights and all the available arcs have been rented, we’ve been toughing it out with cold-weather comfort foods. This simple Chowder nicely fills the bill!

Shrimp and White Fish Chowder:

4 tbsp. butter or margarine

1 c. chopped onion

1 green (“spring”) onion, finely diced

2 large potatoes, peeled and diced

2 stalks celery, diced

4 large or 10 small mushrooms, sliced

¼ c. all-purpose flour

4 c. fish stock

2 c. light cream

½ lb. any firm-fleshed raw white fish such as snapper, cod, or halibut, in bite-sized chunks

½ lb. fresh or thawed uncooked, shelled, deveined shrimp or prawns

⅓ c. finely chopped fresh parsley

2 tsp. dried chervil

Salt and coarsely ground pepper, to taste

Melt butter or margarine over medium heat in large, heavy saucepan. Add onions, potato, and celery, stirring until onions are translucent and celery begins to soften. Add mushrooms, cooking a further 2 or 3 min. Stir in flour, being careful not to burn. Gradually add fish stock, stirring well as stock comes to a boil. Lower heat to simmer. Cook until potatoes start to soften. Add and simmer white fish 2-to-3 min., stirring constantly. Add shrimp or prawns in final minute; they will turn pink almost instantly. Quickly stir in cream, parsley, chervil, and seasonings. Serve at once. Serves 6.