Ingredients:

2 oz. Butter
2/3 cup Onions, diced
2/3 cup Celery, diced
1/2 cup Green bell pepper, seeded and diced
2 each Bay leaves
1/3 tsp. Thyme leaves
2/3 cup Flour
1 qt. Fish or seafood stock (see Chef Larry's Notes)
1/2 cup Shrimp, cooked and diced
1/2 cup Scallops, cooked and diced
1/2 cup Salmon, cooked and diced
1 1/2 cups Potato, peeled, cut into small dice
2/3 cup Heavy cream
2 – 3 dashes Worcestershire Sauce
2 – 3 dashes Tabasco Sauce
Salt and pepper to taste
to garnish Minced chives
for service Crusty French bread

Method:
In a large soup pot, melt butter, add onion, celery, green pepper, bay leaves and thyme leaves; continue to cook for 2 to 3 minutes. Add flour and stir to create a roux. Cook roux for 3 minutes, while stirring. Add stock and bring to a simmer. Add potatoes. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20 - 25 minutes over low heat, stirring regularly. Stir in cooked seafood, cream, Worcestershire Sauce and Tabasco Sauce. Season with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve crusty French bread.

Makes 6 to 8 servings

Chef Larry's Notes:
Create a quick fish or seafood stock by cooking shrimp, scallops and salmon in water seasoned with carrot and onion peelings, celery leaves, bay leaf, thyme and sprigs of parsley. Cook seafood until opaque, remove. Simmer remining liquid over low heat for 20 -25 minutes. Strain and reserve.