Maritime Seafood Chowder by Patrick Young, Dundee Arms, Charlottetown, PEI,
2nd Place, 2004 Paderno PEI Chowder Championship

Ingredients
8L milk
1L 18% cream
1L 34% cream
1 stalk celery, medium dice
21/2 lg onion, medium dice
15 potatoes, large dice
1 tbsp. Worcestershire
1 tbsp. Frank’s RedHot®
1L fish stock
3/4 lb. roux
6-5 oz pieces of cooked salmon
12-2 oz pieces of cooked haddock
4 cups of cooked clams
2 cups of cooked oysters
20 cooked scallops
1 pound of steamed mussels
1/2 pound of fresh lobster meat
Salt & pepper 

Directiions
1. In a hot pot, add butter and onions, sweat until translucent.
2. Add juices from steamed fish and fish stock, then simmer for 10
minutes.
3. Add milk and creams.
4. Add potatoes, bring to a boil, simmer until potatoes are cooked.
5. Add Frank’s RedHot®, Worcestershire, and salt & pepper. 

Source:peishellfish.com