Taste of Nova Scotia Seafood Chowder
Do you have an army to feed this weekend? Using only the freshest ingredients will make this east coast seafood favourite really stand out.
Recipe provided by:
Chef Craig Flinn, Chives Canadian Bistro
- 1 large onion, minced
- 2 celery stalks, minced
- 2 garlic cloves, minced
- 1 leek, sliced thinly and rinced
- 1/2 bulb fennel, minced (optional)
- 1/3 cup butter
- 2 tsp dill weed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup flour
- 6 cups chicken broth (vegetable or fish bouillon are fine too)
- 2 cups milk (2% or whole is best)
- 2 cups 35% whipping cream
- 2 bay leaves
- 2 large russet or other mealy potatoes, peeled
- 2 cups large filets of Nova Scotia haddock, cut into 1/2
- 1 1/2 cups chopped cooked Nova Scotia lobster meat (about 8 oz)
- 1 1/2 cups Nova Scotia scallops, cut in half (about 8 oz)
- dash of Worcestershire sauce
- dash of Tabasco sauce
- 2 tbsp fresh tarragon, chives or parsley
- Makes a large pot of chowder to feed 8 to 10 people
In a large, heavy bottomed stock pot or soup pot, sweat the onions, celery,garlic, leek, fennel, salt, pepper, and dill weed in the butter until the vegetables are slightly soft and translucent.
- Add the flour after about 5 minutes and stir to form a roux in the vegetables.
- Cook for 3 or 4 minutes, then add the chicken broth. Bring to a simmer while stirring. You should see the soup thicken slightly as the roux does its job.
- Add the milk, cream, and bay leaves. Using a box grater, grate the potatoes directly into the pot using the largest holes. Then add the haddock only.
- Bring the soup to a simmer and cook until the potatoes are very soft and begin to fall apart. This should take about 20 minutes. The potatoes and haddock will help to thicken the chowder.
- About 10 minutes before you are ready to serve, add the lobster, scallops, Worcestershire, Tabasco, and fresh herbs. Bring to a simmer once more and serve when the scallops are heated through.