Seafood Pie

Recipe provided by: Masstown Market


12 oz regular chowder mix (Atlantic haddock, cod, cold water shrimp and sea scallops) 350g
  pie crust pastry  
2 medium white potatoes, chopped into cubes  
1 green onion  
1/2 sweet red pepper  
3 1/2 oz fresh or frozen sweet corn 100g
3 1/2 oz cream cheese 100g
1.7 oz grated cheddar cheese 50g
1 tbsp cornstarch 15mL
2-3 tbsp cream 30-45mL
1 tbsp fresh lemon juice 15mL
1 tbsp dried parsley 15 mL
1 tsp dried summer savory 5 mL
1/2 tsp garlic powder 2 mL
1/2 tsp Worcestershire sauce 2 mL


Cut potatoes into to half-inch (2 cm) cubes. Cook in boiling salted water so the centre of the potatoes are still firm. Drain potatoes and chill in fridge. Soften cream cheese slightly, cut in cubes and microwave for 2 minutes. Stir together cream cheese, lemon juice and all seasonings. In a separate bowl, combine chopped green onion, chopped red pepper and frozen corn. Add cornstarch to cream and pour over veggies. Add cream cheese mixture and cold potatoes. Stir in chowder mix and finish with grated cheddar cheese. Pour into pastry lined 9-inch pie dish and top with pastry. Bake at 400F (180 C) for 20 to 30 minutes.