2003 Paderno P.E.I. Chowder Champion

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2004

Ingredients

  • 2 lbs mussels
  • 1 lobster (about 1-1/2 lb/750 g)
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1 1/2 cup milk
  • 1 1/2 cup whipping cream
  • 1 cup grated peeled potato
  • 2 tablespoons vermouth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup diced peeled potato
  • 1 can baby clam
  • 2 tablespoons chopped fresh chives
Chive oil:
  • 1/4 cup chopped fresh chives
  • 1/4 cup canola oil

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 360 mg
  • Protein 14 g
  • Calories 378.0
  • Total fat 30 g
  • Cholesterol 109 mg
  • Saturated fat 15 g
  • Total carbohydrate 13 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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2003 Paderno P.E.I. Chowder Champion

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