I have a couple of questions; is the body of the soup similiar to a Chowder, thick and creamy or is the base a transparent liquid type soup ?
I have a recipe that is very similiar to yours except I also have employed sea scallops, shrimp, cod and vegetables:
60 mg. butter
2 slices of pancetta
1 leek sliced finely
1 carrot peeled and diced finely
1 stalk of celery diced finely
1 large potato peeled and diced
a third cup of flour
400 grams fresh cod in 2 cm. chunks
250 grams sea scallops
200 grams small shrimp
1 cup cream
salt and black pepper
I have yours on my list of try outs ... I believe your´s is dynamic !
Thanks for the recipe.