2003 International Chowder Winner

By The Canadian Living Test Kitchen

166 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 8 servings: about	-
cal	422422 cal
pro	18 g18g pro
total fat	30 g30g total fat
sat. fat	17 g17g sat. fat
carb	20 g20g carb
fibre	2 g2g fibre
chol	123 mg123mg chol
sodium	402 mg402mg sodium
% RDI:	-
calcium	1414 calcium
iron	1515 iron
vit A	2929 vit A
vit C	1010 vit C
folate	1818 folate

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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.

Ingredients

2 lb mussels 2 2lb lbmusselmussels
1/4 cup white wine 1/4 1/4cup cupwhite wine or water
3 tbsp butter 3 3tbsp tbspbutter
1 cup diced peeled potatoes 1 1cup cupdiced peeled potatopotatoes
1 1cup cupchopped leekleeks, white and light green parts only
3/4 cup finely diced celery 3/4 3/4cup cupfinely diced celery
3/4 cup finely diced onion 3/4 3/4cup cupfinely diced onion
2 tsp mild Indian curry paste 2 2tsp tspmild Indian curry paste
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
2 cups whipping cream 2 2cups cupswhipping cream
2 cups milk 2 2cups cupsmilk
1 cup fresh or thawed corn kernels 1 1cup cupfresh or thawed corn kernels
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 lb scallops 1 1lb lbscallopscallops
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped 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.

Source : Canadian Living Magazine: September 2004