(POSTED: July 3, 2006)
This recipe has been provided by Chef Austin Clement, Chef Instructor at The
Culinary Institute of Canada, and the 2002 winner of the International
Chowder Championship which is a part of the PEI International Shellfish Festival.
5 oz. Whole PC unsalted butter
10 oz. Onion, small diced
10 oz. Celery, small diced
6 oz. Red pepper, small diced
5 oz. PC all-purpose flour
2 ½ qts. Fish stock (made from poaching the fish for this recipe)
2 lbs PEI potatoes, medium diced
1 lb cooked PEI lobster, medium diced
1 lb cooked haddock, large diced
1 lb cooked shrimp, medium diced
1 lb cooked mussel meat, left whole
3 pt. Heavy cream (scalded)
Salt , to taste
White pepper, to taste
2 NN Bay leaves
2 star anise pods
3 pepper corns
3 parsley stems
1. Poach all the seafood in fish stock, set aside but keep warm.
2. Make a Sachet from bay leaves, star anise, pepper corns and parsley, set aside.
3. In a pot sweat the onions, celery, and peppers in the butter.
4. Add the flour and cook to make a blond roux.
5. Add the fish stock (hot) gradually whipping to work out any lumps. Bring to
simmer, add the sachet and cook for 10 minutes.
6. Add the potatoes and continue to simmer until the potatoes are tender.
About 15 minutes.
7. Add the scalded cream and seafood and stir just to combine. Simmer an
additional 5 minutes.
8. Remove and discard the sachet and adjust the seasoning with salt and white pepper.
9. Let sit for 20 minutes, check seasoning one last time and serve.
Try not to stir the chowder too much after the seafood is added or the
haddock will break up and lose its texture. Any white fish works fine in this
recipe. You can cut your fish smaller for a more eloquent presentation but be
careful not to break up the seafood too much. For a richer chowder, finish the
recipe by adding another 4 oz. of whole butter just before serving. Enjoy with
some fresh bread and great company!