Atlantic Canada Seafood Chowder
Makes: 10-12 servings
Famous East Coast seafood and tasty potatoes in a rich and creamy soup
Ingredients:
- 4-5 strips smoked bacon (optional)
- ½ cup onions, chopped
- 1 stalk of celery, finely chopped
- ¼ cup butter or margarine
- 2 tbsp all-purpose flour
- 4 cups potatoes, peeled and diced
- 1 cup water
- 1 lb fish fillets (haddock or cod)
- 3 lbs Atlantic seafood (your choice of a mix of mussels, shrimp, scallops, lobster, clams)
- 4 cups blend (10% cream)
- 3 cups milk
- 1 tsp salt (or to taste)
- pepper, to taste
Instructions:
-
Prepare seafood:
- Fish: De-bone fish fillets and cut into 1-inch (2.5cm) pieces.
- Mussels or clams: steam and shuck
- Lobster: If frozen, thaw lobster reserving the lobster liquor (add this liquor with the milk later). Remove any bits of shell or cartilage and cut into bite-size pieces.
- Shrimp: remove shell
- In a heavy saucepan, cook the bacon (if using). Remove bacon, cut into small pieces and set aside. Pour off all but 1 tbsp of the drippings. Add onion, celery and butter and sauté until tender. Stir in flour and cook for 1 minute. Add potatoes and enough water to cover, bring to a boil, cook until tender. Add fish and other uncooked seafood and simmer for 5 minutes, stirring once or twice. Add blend, milk, cooked seafood, bacon (if using) and seasonings. Heat gently (do not boil). Serve with buttermilk biscuits.
Source unknown