Qualicum Chowder

By The Canadian Living Test Kitchen

51 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	244244 cal
pro	25 g25g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	14 g14g carb
fibre	2 g2g fibre
69 Ing chol	-
sodium	357 mg357mg sodium
% RDI:	-
calcium	44 calcium
iron	1616 iron
vit A	7272 vit A
vit C	2020 vit C
folate	1616 folate

Dee describes Mom Sondra Mawdsley as having a pioneer spirit — pointing to the fact that she was one of the first women in British Columbia to be licensed to umpire mens' fastball. You'll often find her in her garden or on her boat. Then it's home to create a delicious dish with her catch — everything from seaweed bread to this thick chowder. And if she has no parsley or chives? Rinsed sea lettuce is a fine substitute.

Ingredients

1 lb mussels 1 1lb lbmusselmussels
1-1/2 cups water 1-1/2 1-1/2cups cupswater
1 cup dry white wine 1 1cup cupdry white wine
2 cloves garlic 2 2cloves garlic
2 tbsp butter 2 2tbsp tbspbutter
2 carrots , diced2 2carrotcarrots, diced
1 large potato , peeled and diced1 1large potatopotatoes, peeled and diced
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tomatoes , chopped2 2tomatotomatoes, chopped
12 oz salmon fillet 12 12oz ozsalmon fillet
4 oz sole fillets 4 4oz ozsole filletsole fillets
4 oz cod fillets 4 4oz ozcod filletcod fillets
4 oz snapper fillets 4 4oz ozsnapper fillletsnapper fillets
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
2 tbsp chopped fresh chives 2 2tbsp tbspchopped fresh chivefresh chives or green onions

Preparation

Scrub mussels and remove beards. Discard any that do not close when tapped. In Dutch oven, bring 1/2 cup (125 mL) of the water, the wine and garlic to simmer over medium-high heat. Add mussels; cover and steam for about 5 minutes or until mussels open. Discard any that do not open. Strain mussels, reserving liquid and garlic; let cool. Mince garlic and set aside. Remove mussels from shells, reserving 4 to 6 intact; set aside.

In same Dutch oven, heat butter over medium heat; cook reserved garlic, carrots and potato for about 8 minutes or until softened. Sprinkle with flour and cook, stirring, for 1 minute. Whisk in reserved liquid from mussels, remaining water, salt and pepper. Bring to boil and add tomatoes; reduce heat and simmer for 10 minutes.

Cut salmon, sole, cod and snapper into 1-inch (2.5 cm) pieces and add to pot; cover and cook for about 8 minutes or until fish flakes easily with fork. Add mussels and mussels in shells; heat through. Ladle into warmed bowls. Garnish each with 1 mussel in shell. Sprinkle with parsley and chives.