Any seafood lover is guaranteed to fall head over heels for this authentic East Coast chowder recipe. This medley of flavours from the sea will make you feel like you just stepped off the dock.
150 mL (10 tbsp) ADL butter
500 mL (2 cups) finely diced onion
575 mL (2 a cups) finely diced celery
250 mL (1 cup) finely diced sweet red pepper
300 mL (1 ¼ cup) flour
2.5 L (2 ½ quarts) fish stock (made from poaching the fish for
1.25 L (5 ½ cups) diced PEI potatoes
500 g (1 lb) cooked PEI lobster, medium dice
500 g (1 lb) cooked haddock, large dice
500 g (1 lb) cooked crab, medium dice
500 g (1 lb) cooked PEI mussel meat, left whole
1.5 L (6 cups) ADL 36% cream
White pepper and salt, to taste
2 each of bay leaves and anise pods
3 each of peppercorns and parsley stems
Poach all the seafood in fish stock. Set aside, but keep warm. Make a sachet from bay leaves, star anise, peppercorns and parsley. Set aside. In your best pot, sweat onions, celery, and peppers in the ADL butter. Add
the flour and cook to make a blond roux. Add the fish stock gradually, whisking to work out any lumps. Bring to a simmer. Add the sachet and cook for 10 minutes. Add the PEI potatoes and continue to simmer until the potatoes are tender, about 15 minutes. Add the scalded ADL cream and seafood and stir just to combine. Simmer an additional 5 minutes.
Remove and discard the sachet and adjust the seasoning with salt and white pepper. Let sit for 20 minutes, check seasoning one last time, and serve.
Makes 20 servings.
Chef’s notes: Try not to stir the chowder too much after the seafood is added or the haddock will break up and lose its texture. Any white fish works fine in this recipe. You can cut the fish smaller for a more elegant presentation, but be careful not to break up the seafood too much. For a richer chowder, finish the recipe by adding another 125 mL (½ cup) ADL butter just before serving. Enjoy with fresh bread and great company!
Chef Austin Clement for Prince Edward Island Association of Exhibitions