From the humble beginnings….to a warm and delicious chowder!
The pot is full of seafood.
Atlantic Canada has some of the best seafood around…and when you put it all together in a big pot, it sure tastes great!
1/4 package sliced bacon, diced
1 medium onion, chopped
1 stalk of chopped celery
3 medium diced peeled potatoes
3 cups water (which is your stock after cooking fish )
1/2 pound bay or sea scallops, quartered
1/2 pound fresh or frozen lobster, cut into 1-inch pieces ( we used 4 lobster claws )
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound salmon fillet, cut into 1-inch pieces
3 tbsp. butter, melted
3 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
2 tsp minced fresh parsley
1 sprig fresh thyme ( or 1 tsp thyme )
1/2 tsp curry powder
2 cups milk
1/2 grated cheddar cheese
1 chicken oxo cube
Put water in pot and add seafood and fish. Cook for 10 minutes. Remove and drain seafood, setting aside the stock.
Add butter and chopped bacon and fry till cooked then add celery and onion and cook until bacon is almost crisp. Add milk to measuring cup and 2 cups of broth and add to pot. ( keep broth and you can add more for desired consistency )
Add seafood back to pot, along with spices and potatoes and chicken oxo cube. Cook for 1/2 hour on a low to medium as not to scald the milk. Stir occasionally. Add cheese. ( you may add more if desired )
Top with extra cheese, ( also parmesan if desired ) parsley and fresh herbs for a nice presentation.
Serve warm with a roll and butter and enjoy! 🙂
Serves 6 – 8.