2003 International Chowder Winner
John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s International Shellfish Festival. For more "Champion Chowders," check out the September issue of Canadian Living.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 422 |
| pro | 18 g |
| total fat | 30 g |
| sat. fat | 17 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 123 mg |
| sodium | 402 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 15% |
| vit A | 29% |
| vit C | 10% |
| folate | 18% |
Suggested Recipes
-
2 lb (1 kg) mussels
1/4 cup (50 mL) white wine or water
3 tbsp (50 mL) butter
1 cup (250 mL) diced peeled potato
1 cup (250 mL) chopped leeks (white and light green parts only)
3/4 cup (175 mL) each finely chopped onion and celery
2 tsp (10 mL) mild Indian curry paste
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) salt
2 cups (500 mL) each milk and whipping cream
1 cup (250 mL) fresh or thawed corn kernels
1 tbsp (15 mL) extra-virgin olive oil
1 lb (500 g) scallops
2 tbsp (25 mL) chopped fresh coriander
Preparation:
Scrub mussels, removing any beards. Discard any that do not close when tapped. Place in large Dutch oven. Add wine and 1/2 cup (125 mL) water; cover and steam over medium-high heat, stirring once, until mussels open, about 8 minutes. Strain, reserving liquid and discarding any that do not open. Let cool. Remove mussels from shells; place in bowl. Set aside. (Make-ahead: Cover and refrigerate mussels and liquid for up to 24 hours.)
In Dutch oven, melt butter over medium heat; cook potato, leeks, onion and celery until softened, about 5 minutes. Stir in curry paste; cook for 2 minutes. Stir in flour and salt ; cook, stirring, for 1 minute.
Whisk in milk and cream; reduce heat and simmer, stirring occasionally, until thickened and potatoes are tender, about 20 minutes. Add reserved mussel liquid and corn; simmer until corn is tender-crisp, about 5 minutes.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Brown scallops, about 1 minute per side; add to chowder. Add mussels; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with coriander.
Additional Information
Source
Canadian Living Magazine: September 2004
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