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.
|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
- 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.
*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