CHAMPIONS SEAFOOD CHOWDER

By sharon_rm2010

Flavors of PEI - new cookbook, so will try some of their recipes

Ingredients

• 1 lb. clams
• 1 lb. mussles
• 1 lb lobster
• 1 lb. haddock (large diced)
• 10 cups fish stock
• 3 whole black peppercorns
• 3 sprigs fresh parsley
• 2 bay leaves
• 2 whole star anise pods
• 2/3 cup unsalted butter (softened)
• 2 cups fine diced onion
• 2-1/4 cups finely diced celery
• 1 cup finely diced red bell pepper
• 1-1/4 cups all purpose flour
• 5-1/2 cups medium-diced potatoes
• 6 cups whipping cream (scalded)
• salt and white pepper

Details

Servings 10

Preparation

Step 1

Poach all the seafood in the fish stock until partially cooked. You'll need to poach each type of seafood separately, as cooking times vary. Poach the lobster whole, then shell it and chop the lobster meat into medium dice. If you are using bar clams, chop them into medium dice as well. Set aside the poached seafood as well as the fish stock.

Make a sachet by wrapping the peppercorns, parsley, bay leaves and star anise in cheesecloth. Set aside.

In a saucepan, melt the butter and sweat the onion, celery and bell pepper. Add the flour and cook to make a blond roux. Add the fish stock gradually, whisking to work out any lumps. Bring to a boil, then reduce to simmer. Add the herb sachet and cook for 10 minutes. Add the potatoes and continue to simmer until the potatoes are tender, about 15 minutes. Add the scaled cream and reserved seafood and stir just to combine. Simmer for an additional 5 minutes
Remove and discard the herb sachet and season to taste with salt and white pepper. Let sit for 20 minutes, check the seasoning one last time and serve with fresh bread and great company