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Fairmont Algonquin’s Seafood Chowder

April 19, 2016

Ingredients

2 tablespoons butter 30 mL

2 tablespoons olive oil 30 mL

4 oz double smoked bacon, diced 125 g

1 cup diced celery 250 mL

cup diced white onion 125 mL

1 tablespoon minced garlic 15 mL

2 pounds mixed seafood (diced salmon, halibut, 1 kg scallops, or lobster meat, small shrimp, baby clams)

3 Yukon gold potatoes, diced with skins on 3 (1 lb/500 g)

1 cup white wine 250 mL

juice of 1 lemon

8 cups 35 % whipping Cream 2 L

6 tbsp chopped chives 90 mL

Pinch chili flakes

Pinch Salt and pepper

Directions

  1. In a large pot, heat butter and oil over medium-high heat: stir in bacon, celery, onion and garlic: cook stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes: cook stirring for 2 minutes. Stir in wine and lemon juice: bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
  2. Add cream: bring to boil, reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Preparation time: 20 minutes Cooking time: about 1 hr. 15 minutes Yield: Serves 12

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From → Recipes, seafood

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