Le Caveau Seafood Chowder



Yield:
6 to 8 people
Chef:
Jason Lynch
Source:
Le Caveau Restaurant at Grand Pré Winery

Ingredients: 

8 Medium Scallops, cut in half
½ lb Cooked Lobster
1 cup Chicken Stock
3 cups Water
½ cup Cream
4 Slices of Potato Bread
2 Cloves Garlic
4 tbsp Ground Almonds
2 Green Onions, thinly sliced
½ cup Toasted Slivered Almonds
Pinch Smoked Paprika
Sea Salt and White Pepper

Method: 

Break up the bread and soak in cream for 20 minutes.

Bring stock and water to a boil in medium pot and then reduce to a simmer. Add the soaked bread and cream, puree well with a hand blender. Add almonds and finely chopped garlic. Season to taste with sea salt and white pepper.

Add scallops to the chowder and simmer for 2 minutes.

To serve, place cooked lobster in the bottom of individual serving bowls and ladle chowder on top. Garnish with slivered almonds, green onions and smoked paprika. Serve right away.



Photo of Le Caveau Seafood Chowder
Le Caveau Seafood Chowder