Sweater weather has officially arrived! It’s that time of year to start thinking about making a comforting soup to warm you on these cool autumn days.
We tried our hand at making Elaine Nessman’s recipe entitled “How to Make Prize-Winning Seafood Chowder” on the Flavour & Savour website and it did not disappoint!
For this recipe, you’ll need:
- St. Jean’s Clam Nectar
- Wild Halibut Bone Broth
- Wild Hot Smoked Bbq Chum Salmon Tips
- Wild Pacific Halibut
- Wild Sockeye Salmon
- Hokkaido Scallops
- Wild Argentinian Red Jumbo Prawns
Get these seafood ingredients at 7 Seas Fish Market on West 4th Avenue!
Instructions
- In a large pot or stock pot, heat the butter and oil over medium heat.
- Add the onions and celery and cook until soft and transparent but not browned (about 5 minutes).
- Stir in the flour, making a roux, then add the broth and the clam nectar.
- Add the potatoes, carrots, thyme, bay leaf, and paprika.
- Reduce the heat to medium, cover, and cook for 15 minutes or until the potatoes are tender but not mushy.
- Add the seafood, wine, and seasonings, stir gently, and cook uncovered for about 10 minutes.
- Gently stir in the cream, being careful not to let it boil after this point. Remove the bay leaf.
- Garnish with more fresh dill and serve hot.