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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a sensational seafood chowder from the East Coast of Cannada!! So Delicious!! Ingredients:
1/2 lb fresh salmon |
1/2 lb halibut |
1/2 lb bay scallop |
1 lobster, cooked |
5 slices smoked bacon, diced |
2 tablespoons unsalted butter |
2 garlic cloves, finely minced |
1 tablespoon fresh thyme, leaves removed |
2 dried bay leaves |
3 cups yukon gold potatoes, peeled and cut into 1/2-inch cubes |
1/2 cup clam juice |
1 1/2 cups vegetable broth or 1 1/2 cups water |
1 cup heavy cream |
sea salt and white pepper |
1/4 cup fresh chives, finely minced |
1/4 cup fresh parsley, washed and lights |
Directions:
1. Preheat a heavy bottomed pot over medium high heat.
2. Add bacon and cook slowly until crisp and golden, strain off fat.
3. Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
4. Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
5. Add diced potatoes, clam juice, cream and broth, covering potatoes.
6. Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
7. Stir in lobster meat and season to taste with sea salt and pepper.
8. Serve garnished with fresh chives and parsley.
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