Le Caveau Seafood Chowder
A trip to Nova Scotia is never complete without a bowl of seafood chowder. Chef Jason Lynch shares his unique take on a Nova Scotia classic. This chowder is best enjoyed with Nova Scotia’s signature white wine, Tidal Bay.
Ingredients
| 8 | medium scallops, cut in half |
| 1/2lb (225g) | cooked lobster |
| 1 cup (250ml) | chicken stock |
| 3 cups (750ml) | water |
| 1/2 cup (125ml) | cream |
| 4 slices | potato bread |
| 2 | cloves of garlic |
| 4tbsp (60ml) | ground almonds |
| 2 | green onions, thinly sliced |
| 1/2 cup (125ml) | toasted slivered almonds |
| pinch smoked paprika sea salt and white pepper, to taste |
Directions
- Break up the bread and soak in cream for 20 minutes.
- Bring stock and water to a boil in medium pot and then reduce to a simmer. Add the soaked bread and cream, puree well with a hand blender.
- Add almonds and finely chopped garlic. Season to taste with sea salt and white pepper.
- Add scallops to the chowder and simmer for 2 minutes.
- To serve, place cooked lobster in the bottom of individual serving bowls and ladle chowder on top. Garnish with slivered almonds, green onions and smoked paprika. Serve right away.
SERVES 4
Source Guide
*Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
**Get your seafood locally from Evan’s Seafoods & Restaurant, Fisherman’s Market International, Clearwater Seafoods Ltd. Victoria Co-op Fisheries, Afishionado Fish Mongers, Comeau Sea Foods Ltd. or Gidney Fisheries Ltd.
Recipe provided by: Chef Jason Lynch, Le Caveau Restaurant at Grand Pré Winery