The Canteen Seafood Chowder
Recipe provided by: Taste of Nova Scotia
|8||strips bacon, chopped|
|3||ribs of celery, chopped|
|3||potatoes, washed and chopped (skin on)|
|1 cup (250ml)||corn (fresh or frozen)|
|3 cups (750ml)||chicken stock|
|1 cup (250ml)||Nova Scotia white wine|
|2 cups (500ml)||2% milk|
|1 can||clams (add the juice too!)|
|3 tins||smoked oysters|
|1lb (450g)||haddock (or any fish you prefer)|
|200g||smoked halibut or haddock|
|1 cup (250ml)||cold water shrimp|
|1 tbsp (15ml)||tarragon, chopped|
|salt & pepper|
- In a large pot, cook off the bacon with a little oil and add the onion, leek, celery and potato. Sweat for 5 minutes.
- Deglaze with the white wine and cook another 2 minutes. Add the chicken stock and the liquid from the clams and cook for 1/2 hour until the vegetables are soft.
- Add in the smoked fish (cut up) and the white fish. Cook for another 10 minutes and then add the remaining ingredients and heat through.
- Season with salt and pepper and garnish with fresh dill.