Potato and Sea Food Chowder
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
Recipe ingredients
- 8 tsp. (40 mL) butter
- 1/4 cup (60 mL) all-purpose flour
- 4 cups (1 L) fish stock
- Salt and pepper to taste
- 6 medium potatoes
- 2 Tbsp. (30 mL) butter
- ¾ cup (175 mL) chopped onion
- 1 cup (200 mL) chopped celery
- ¾ lb. (320 g) lobster meat
- ¼ lb. (120 g) shrimp
- ¼ lb. (125 g) salmon filet
- ½ cup (125 mL) 35% cooking cream
- 12 sprigs of chive
Preparation
Melt butter and add flour. Mix well and slowly add fish stock, mixing regularly to prevent clumping. Bring to a boil. Season to taste with salt and pepper. Let simmer for 5 minutes and set aside.
Peel potatoes and cut into to 2 cm (approx. 1 inch) cubes. Boil in salted water until tender. Drain and set aside.
Melt butter and fry, but don’t brown, onion and celery for 4 to 5 minutes. Add lobster meat, shrimp, and salmon cut into 2 cm (approx 1 in.) pieces. Cook for 3 minutes.
Add potatoes and seafood to stock mixture, add then add cream. Check seasoning. Serve sprinkled with chives in soup bowls.
Épatante Patate!
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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