Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2012
MethodReserving juice, drain clams. Set aside.
In Dutch oven, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but 1 tbsp fat from pan. Add onion, celery and 1 tbsp water; cook, stirring, until softened, about 5 minutes.
Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.
Stir in clams, evaporated milk, fish and parsley; simmer until fish is cooked through, 5 to 7 minutes.
Stir in salt and pepper. Discard bay leaves.
Nutritional facts Per each of 8 servings: about
- Fibre 1 g
- Sodium 370 mg
- Sugars 8 g
- Protein 27 g
- Calories 734.0
- Total fat 23 g
- Potassium 742 mg
- Cholesterol 118 mg
- Saturated fat 11 g
- Total carbohydrate 14 g
- Iron 66.0
- Folate 10.0
- Calcium 22.0
- Vitamin A 23.0
- Vitamin C 25.0