Cabot Links Seafood Chowder
You must try chef Tracy Wallace’s award-winning chowder, brimming with lobster, scallops, haddock, bacon, potatoes and leeks. This recipe makes 6 portions and it is also gluten free!
Ingredients
| 1/2 lb | haddock, cut in large cubes |
| 1/4 lb | whole scallops |
| 1/6 lb | lobster, diced |
| 1/2 cup | bacon, cooked and diced |
| 1 1/2 cups | potatoes, peeled and diced |
| 1/2 cup | leeks, cleaned and diced |
| 1/4 cup | carrots, peeled and diced |
| 1/4 cup | celery, diced |
| 3 cups | whipping cream |
| 3 1/2 cups | water |
| salt and pepper to taste |
Directions
1. Bring carrots, leeks, celery and potatoes to a boil in water.
2. Reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
3. Add scallops and simmer for 5 more minutes.
4. Add lobster, haddock, bacon and cream. Simmer for 5- 10 more minutes
5. Salt and pepper to taste. You can garnish with puff pastry cut out into fleuron’s if desired.
Recipe provided by: Chef Tracy Wallace, Cabot Links
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