Nova Scotia Seafood Chowder



Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
Yield:
6 Servings
Chef:
Renée Lavallée
Source:
The Canteen

Ingredients: 

8 Slices of Bacon, roughly chopped
1 Onion, chopped
1 Leek, chopped
3 Ribs of Celery, chopped
3 Potatoes, washed and chopped (I keep the skin on)
1 cup Corn (fresh or frozen)
1 cup Fish/clam or Vegetable Stock
1 cup Nova Scotia White Wine
2 cups 35% Cream
1 can Clams (add the juice too!)
3 tins Smoked Oysters (or a dozen fresh, shucked oysters)
1 lb Haddock or any fish you like
200 g Smoked Haddock
1 cup Coldwater Shrimp
1 tbsp Tarragon, chopped
Salt & Pepper, to taste

Method: 

In a large pot, cook off the bacon with a little oil and add the onion, leek, celery and potato. Sweat for 5 minutes. Deglaze with the white wine and cook another 2 minutes. Add the stock and the liquid from the clams and cook for 1/2 hour until the vegetables are soft. Add in the smoked fish (cut up) and the white fish. Cook for another 10 minutes. Add the remaining ingredients and heat through.

Season with salt and pepper and garnish with fresh dill.