Waterfront Warehouse Chowder
Packed full of fresh Nova Scotia seafood? Check. Creamy and delicious? Check. Ready in an hour or less? Check. This Chowder recipe from Waterfront Warehouse Restaurant and Oyster House ticks all the boxes on our chowder wishlist and is the perfect comfort food on a cold, winter day.
|4 L||fish or vegetable stock|
|1 lb||haddock, diced|
|1 lb||salmon, diced|
|1 lb||mussels, cooked until open|
|1 cup||carrots, diced|
|1 cup||onion, diced|
|1 cup||celery, diced|
|2||potatoes, cooked and chopped|
|1/2 L||whipping cream|
|to taste||salt and pepper|
Preparation time: 1 hr
- Bring stock to a simmer in a large pot. Blanch all seafood, except mussels, until opaque. Remove and set aside.
- Keep remaining liquid hot, but do not let it reduce.
- In a sauce pan, saute corn, carrots, celery and onion in butter until tender.
- Sift in flour and whisk to make a roux. Whisk continuously so it doesn’t burn, about 2 to 3 minutes.
- Gradually add in all remaining hot stock, whisking to keep lumps from forming.
- Cook until desired thickness is achieved.
- Whisk in whipping cream to preferred consistency. Add cooked seafood, then salt and pepper to taste.
- Add mussels to pot and cook until open.
- Garnish with chopped parsley and cooked mussels.
Local Source Guide:
Seafood: Clearwater Seafoods Ltd., Fisherman’s Market, Masstown Market, Evan’s Seafoods & Restaurant, A.C. Covert Distributors, Comeau’s Sea Foods Ltd., Halls Harbour Lobster Pound and Restaurant, or Afishionado Fishmongers.
Recipe provided by: Waterfront Warehouse
This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.