Lane’s Privateer Inn Creamy Seafood Chowder
This creamy seafood chowder is a delicious way to celebrate #ChowderWeek. Make it at home, or stop by Lane’s Privateer Inn for a bowl paired with a delicious Nova Scotia wine.
Ingredients
| 1/4 to 1/3 cup | butter, divided |
| 1 | yellow onion |
| 1 | large potato |
| 2 cups | water |
| 1/2 lb | haddock fillet, in one piece |
| 4 ounces | scallops, halved if large |
| 4 ounces | cooked lobster, cut in bite-size pieces |
| 2 | green onions, chopped |
| 2 tbsp | fresh basil, chopped (2 tsp dried) |
| 2 tsp | fresh tarragon, chopped (1/2 tsp dried) |
| 2 cups | coffee cream (18% m.f.) |
| salt and pepper to taste |
Directions
- In a heavy saucepan over low heat, melt 1 tbsp of the butter; sweat onion until translucent, 10 to 12 minutes.
- Add potato and water and bring to a boil; reduce heat and simmer for 5 minutes.
- Lay haddock fillet over potatoes; simmer until potatoes are tender and fish flakes easily with fork, about 5 minutes. Set aside (do not drain).
- In skillet over medium-high heat, melt remaining butter; sautee scallops, lobster, green onions, basil and tarragon until scallops are opaque, about 3 minutes.
- Transfer to potato mixture and stir in cream; cook until heated through. Season to taste with salt and pepper.
Recipe provided by: Lane’s Privateer Inn
Sounds wonderful. I must try it
Chefs’ wine suggestion?
It’s as though Nova Scotia wines were created to pair with N.S. seafood. We love white wines with the full, buttery, barrel aged styles of Grand Pre’s L’Acadie Reserve or Lightfoot and Wolfville’s Ancienne Chardonnay, but if you are looking for something bright and refreshing with low alcohol, the effervescent Nova 7 is delicious with Lane’s Seafood Chowder, as well.