Hearty Seafood Chowder

A recipe contribution from Your Fathers Moustache in Halifax, Nova Scotia.

Ingredients

• 2 oz Butter
• 2 oz Flour
• 2 Potatoes
• ½ cup Onions (fine chopped)
• ½ cup Celery (fine chopped)
• ¼ cup Carrots (fine chopped)
• 3 cups Chicken or Fish stock (homemade when available)
• 2 cups Heavy cream
• 4 oz Salmon
• 10 oz Haddock
• 4 oz Scallops (80-100ct)
• 4 oz Salad Shrimp
• White pepper to taste
• Salt to taste
• Parsley

Method

1. Peel and dice potatoes, cover with 3 cups of chicken or fish stock. 
2. Bring to boil until potatoes are cooked. 
3. Drain and save liquid.
4. Poach off haddock, salmon shrimp, put aside.
5. While potatoes are cooking and fish is being poached, sauté vegetables in butter, in a large pot until tender on medium to high heat, then turn to low heat adding flour. 
6. Cook for 7-8 minutes.
7. Pour stock from potatoes in roux and whip until incorporated. 
8. Add cream, potatoes and fish. 
9. Stir and let simmer on medium heat for approximately 10-15 minutes.
10. Add chop parsley to chowder, season with salt and pepper to taste.
11. Enjoy!
    

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