Nova Scotia Seafood Chowder

By Alison Kent and The Test Kitchen

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Nova Scotia Seafood ChowderChock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.3 user reviews.

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	236236 cal
pro	21 g21g pro
total fat	10 g10g total fat
sat. fat	6 g6g sat. fat
carb	14 g14g carb
fibre	1 g1g fibre
chol	78 mg78mg chol
sodium	405 mg405mg sodium
potassium	582 mg582mg potassium
% RDI:	-
calcium	1111 calcium
iron	1313 iron
vit A	1212 vit A
vit C	1212 vit C
folate	1414 folate

Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.

Ingredients

2 lb mussels 2 2lb lbmusselmussels
2/3 cup dry white wine 2/3 2/3cup cupdry white wine
3 tbsp butter 3 3tbsp tbspbutter
3 ribs celery , thinly sliced3 3ribs celery, thinly sliced
2 onions , chopped2 2oniononions, chopped
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp sweet paprika 1/2 1/2tsp tspsweet paprika
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1-1/2 cups water 1-1/2 1-1/2cups cupswater
1 bottle clam juice , (240 mL)1 1bottle clam juice, (240 mL)
2 yellow-fleshed potatoes , peeled and cubed2 2yellow-fleshed potatoes, peeled and cubed
12 oz haddock fillets , or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks12 12oz ozhaddock fillethaddock fillets, or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
12 oz sea scallops , halved horizontally12 12oz ozsea scallopsea scallops, halved horizontally
1 can (11.3 oz/320 g) frozen lobster meat , thawed and drained1 1can (11.3 oz/320 g) can (11.3 oz/320 g)frozen lobster meat, thawed and drained
3 cups 10% cream 3 3cups cups10% cream
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley

Preparation

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.

In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.

In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.

Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.

Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.)

Source : Canadian Living Magazine: August 2011