East Coast seafood chowder
By Tania Moffat
3 tbsp (45 mL) butter
3 ribs celery, thinly sliced
2 onions, chopped
1 tsp (5 mL) each salt, pepper and sweet paprika
1/2 tsp (2 mL) cayenne pepper
Pinch of saffron
3 tbsp (45 mL) all-purpose flour
2 Yukon Gold potatoes, peeled and cubed
3/4 lb (340 g) cod or haddock fillets, cut in small chunks
3/4 lb (340 g) sea scallops, halved or quartered
1 large lobster, chop meat into small cubes
2 cups (500 mL) water, fish or vegetable stock
2 cups (500 mL) whipping cream
1/4 cup (60 mL) chopped fresh parsley
Optional: Add other favourites like clams, mussels, crab
In a large pot, melt butter over medium heat.
Gently sauté celery, onions, salt, pepper, paprika and cayenne pepper until softened, approximately five minutes.
Sprinkle in flour and stir constantly until it is well blended.
Add in water or stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.
Add in scallops, fish and lobster and return mixture to a rolling boil.
Reduce heat again and simmer for five to seven minutes or until fish is cooked. Add saffron.
Slowly add in whipping cream and fresh parsley, stirring until it is heated through.
Taste to ensure seasoning is correct and serve!
This is excellent to make ahead, reheat and serve. Chowder will keep in the refrigerator for two to three days.