[MR] Fish Chowder from Ymir redacted for 230 people

[Gene Bonar]

Ok, Not only not you want the recipe but you want it redacted too???

3 lbs of butter
7 cups of all purpose flour (or the medieval equivalent)
2 1/2* gallons of chicken broth
1 gallon of whole milk
1 gallon of heavy cream
48* oz of clam juice
4 cat food size cans of minced clams with juice
2* cups of chopped crab legs
6* cups of bay scallops 
Many fillets of Tilapia
2 big handfuls of sea salt
3/4* cup of dried parsley
3/4* cup of dried basil
2 palmfuls of powered garlic

Big pan, butter, and flour.  Make a roux and cook until it is the color
of a dark peanut butter.  In a stock pot that will hold at least 6
gallons place the broth.  Pour the roux into the stock pot and stir
until incorporated.  Pour the milk, cream and clam juice in. Put in the
parsley, basil, part of the salt and part of the garlic.
At this point it is best to have someone there to gently stir until the
dish is done. I had Mistress Lucia Bellina and she did a superb job.
Taste, taste, taste and put in the rest of the garlic and salt to ...
Taste. At this point I split the soup into two smaller pots so that it
would cook faster and because the one pot wasn't big enough.  Place the
clams, crab legs, scallops and fish in and cook it till it is done.

Done means the fish was put in whole and as it cooks the fish will turn
white and break apart, and the scallops will turn white throughout.
Once you put the fish in you want to stir but not too aggressively
because it will break up the fish too much.

Our staff took there portion BEFORE we sent it out because none of it
came back.

* = about, because I am guessing as to how much I put in

I love making soups and stews because magic happens.  It's what MBA
types call synergy which is to say that the whole is greater than the
sum of its parts.

So there you go

Eogan mac Ailpein 

PS yes I will travel