2003 International Chowder Winner 2003 International Chowder Winner

Author: Canadian Living

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.

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



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.

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

  • Sodium 402 mg
  • Protein 18 g
  • Calories 422.0
  • Total fat 30 g
  • Cholesterol 123 mg
  • Saturated fat 17 g
  • Total carbohydrate 20 g


  • Iron 15.0
  • Folate 18.0
  • Calcium 14.0
  • Vitamin A 29.0
  • Vitamin C 10.0
Share X

2003 International Chowder Winner