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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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I just had this delicious chowder at a Fairmont Hotel recently. It was to die for!!! I decided to look it up and found that the recipe is over 70 years old and is sold at most of the Fairmont's High-end restaurants. I thought I would post it here so my friends at Zaar can enjoy it at home. To make this recipe, it cost me $75 in ingredients, but its $13 a bowl at the restaurant so I figure I'm ahead ; ) Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
4 ounces double smoked bacon, diced |
1 cup celery, diced |
1/2 cup white onion, diced |
1 tablespoon garlic, minced |
2 lbs mixed seafood, diced (salmon, halibut, scallops, or lobster meat, small shrimp, baby clams) |
3 yukon gold potatoes, diced with skins on |
1 cup white wine |
1 lemon, juice of |
8 cups whipping cream |
6 tablespoons chives, chopped |
1 pinch chili flakes |
salt and pepper |
Directions:
1. In large pot, heat butter and oil over medium-high heat
2. Stir in bacon, celery, onion and garlic.
3. Stirring fairly continuously, for 3 to 5 minutes or until onions are soft.
4. Add the seafood and potatoes.
5. Cook, stirring often, for 2 minutes.
6. Stir in wine and lemon juice and bring to boil.
7. Reduce heat and simmer 10 minutes or until stock reduced by three quarters.
8. Add cream, then bring to boil again.
9. Reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly.
10. Stir in chives, chili flakes and season with salt and pepper.
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