2003 Paderno P.E.I. Chowder Champion
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 378 |
| pro | 14 g |
| total fat | 30 g |
| sat. fat | 15 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 109 mg |
| sodium | 360 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 28 |
| vit A | 26 |
| vit C | 15 |
| folate | 11 |
Chef Jeff McCourt of the Courtyard Café in Confederation Centre of the Arts in Charlottetown gussies up his chowder with even more seafood, including oysters, scallops and crab — all Island-fished or grown.
Ingredients
- 2 lb mussels
- 1 lobster, (about 1-1/2 lb/750 g)
- 1/4 cup butter
- 1 cup chopped onions
- 1 clove garlic, minced
- 1-1/2 cups milk
- 1-1/2 cups whipping cream
- 1 cup grated peeled potatoes
- 2 tbsp vermouth
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup diced peeled potatoes
- 1 can (142 g) baby clams
- 2 tbsp chopped fresh chives
- Chive oil:
- 1/4 cup chopped fresh chives
- 1/4 cup canola oil
Preparation
Scrub mussels, removing any beards. Discard any that do not close when tapped. Place in large Dutch oven. Add lobster and 1 cup (250 mL) water; cover and steam over medium-high heat, stirring once, until mussels open, about 8 minutes.
Remove lobster. Strain mussels, reserving liquid and discarding any that do not open. Let cool. Remove mussels and lobster meat from shells; chop lobster meat and place in bowl along with mussels. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large heavy saucepan, melt butter over medium heat; cook onion and garlic until softened and golden, about 5 minutes. Add milk, cream, grated potato, vermouth, salt and pepper; cover and bring to boil. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Transfer to blender or food processor; whirl until smooth. Return to clean pot.
Add diced potatoes, reserved cooking liquid and 1 cup (250 mL) water; cover and bring to boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 7 minutes.
Drain and rinse clams; add to chowder. Add mussels and lobster meat; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.)
Chive Oil: In food processor, whirl chives with oil until smooth; strain through fine sieve. To serve, ladle soup into bowls. Drizzle with chive oil; sprinkle with chives.
Source : Canadian Living Magazine: September 2004
Related content
-
Tomato Shrimp Soup
Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet...
-
-
Chicken Soup
Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock...
-
Peasant Soup
If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with...
