Waterfront Warehouse Chowder
Packed full of Nova Scotia seafood? Check. Creamy and delicious? Check. Ready in an hour or less? Check. This Waterfront Warehouse Chowder from our 2019 Culinary Guide ticks all the boxes on our chowder wishlist.
|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: