Seasons Seafood Chowder
Comfort food, like this chowder recipe from Seasons by Atlantica, was made to help us get through winter. Pick up some fresh seafood from a local retailer and vegetables from your closest farmers’ market and then pair your chowder with a Nova Scotia beer or wine. With all those ingredients and this recipe – you are set for cold weather survival!
|2||ribs celery, diced|
|1||large potato, diced|
|2 Tbsp||dill (or to your taste)|
|250ml||hot fish stock|
|1 L||35% cream|
|500ml||milk (we suggest trying FoxHill Cheese Housepasteurized, non-homogenized milk)|
|Seafood: anything you like and as much as you like (suggested: diced haddock, shrimp, scallops, lobster, salmon, mussels)|
*Local seafood is available from Aquaprime Mussel Ranch, Arichat Seafood Market, Clearwater Seafoods, Evan’s Seafoods & Restaurant, Fisherman’s Market International or Masstown Market.
Use local bacon from Meadowbrook Meat Market or The Pork Shop.
- Sauté the onions and celery in the butter until softened, over low to medium heat.
- Add the dill and stir well to combine.
- Add the flour and stir well to combine while making a roux.
- Add your warm stock in two batches, stirring well in between so you don’t have any lumps.
- Add the potatoes and then the cream and milk.
- Turn up the heat slightly and bring to a simmer, stirring frequently to prevent scorching on the bottom of your pot.
- Once the potatoes are cooked through but not mush, add your seafood.
- Remember to season your seafood and have the pieces cut roughly the same size so that they all cook through equally.
- Simmer until the fish is just cooked through, don’t overcook the seafood.
- Adjust the consistency with a little more cream or milk if needed.
- Adjust the seasoning with salt and pepper.
- Enjoy with a Nova Scotia craft beer or cider
Recipe provided by: Seasons by Atlantica