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Potato and Sea Food Chowder https://www.metro.ca/userfiles/image/recipes/chaudree-pommes-terre-fruits-mer-6796.jpg PT30M PT30M PT1H00M
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.
8
8 tsp. (40 mL) butter 1/4 cup (60 mL) all-purpose flour 6 medium potatoes 2 Tbsp. (30 mL) butter 3/4 cup (190 mL) chopped onion 1 cup (200 mL) chopped celery 3/4 lb (340 g) lobster meat 1/4 lb (115 g) shrimp 1/4 lb (115 g) salmon filet 1/2 cup (125 mL) 35% cooking cream 12 sprigs of chive
Potato and Sea Food Chowder

Potato and Sea Food Chowder

Rate this recipe
3 Votes
8
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8 tsp.
    (40 mL)
    butter
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    SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    all-purpose flour
  • 6
    medium potatoes
  • 2 Tbsp.
    (30 mL)
    butter
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    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

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    SELECTED VARIETIES

  • 3/4 cup
    (190 mL)
    chopped onion
  • 1 cup
    (200 mL)
    chopped celery
  • 3/4 lb
    (340 g)
    lobster meat
  • 1/4 lb
    (115 g)
    shrimp
  • 1/4 lb
    (115 g)
    salmon filet
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    TRIDENT WILD PACIFIC SALMON OR ALASKAN POLLOCK BURGERS

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    ALASKAN JACK'S MARINATED KETA SALMON

    ALASKAN JACK'S MARINATED KETA SALMON

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    FROZEN, 340 g SELECTED VARIETIES

    FRESH CHOICE MALPEQUE OYSTERS

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  • 1/2 cup
    (125 mL)
    35% cooking cream
  • 12
    sprigs of chive
Imprimer ma sélection

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.

Source : Féd. producteurs de pommes de terre du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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