Fairmont Seafood Chowder

Lunch

This recipe is inspired by the Atlantic Ocean. It is so good, it was designed to make enough for now and tuck some away in the freezer for a cold day. Perfect to serve with cheddar cheese biscuits, as part of a Mother’s Day brunch or as an elegant appetizer for dinner. Your seafood-loving guests will be forever grateful for this seafood-loaded, creamy chowder from the sea!

  • Total Preparation Time: 67 minutes

Makes 12 servings

Rating: 0 Stars

Ingredients

2 tbsp30 mLGAY LEA - Salted Butter
2 tbsp125 gOlive Oil
4 oz125 gDouble Smoked Bacon, diced
1 cup250 mLCelery, diced
1/2 cup125 mLWhite Onion, diced
1 tbsp15 mLGarlic, minced
2 lb1 KgMixed Seafood(diced salmon, halibut, scallops, lobster meat, small shrimp, baby clams)
2 1/2 cups625 mLChicken Broth
1 cup250 mLWhite Wine
1 1 Lemon juice
8 cups2 L35% Cream
6 tbsp90 mLChives, chopped
Chili Flakes
Salt
Pepper
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Instructions

  1. In a large pot, heat butter and oil on medium high heat; stir in bacon, celery, onion and garlic; cook, stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring, for 2 minutes. Stir in wine and lemon juice; bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
  2. Add cream; bring to boil, reduce heat and simmer, stirring occasionally, for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

2 tbsp30 mLGAY LEA - Salted Butter
2 tbsp125 gOlive Oil
4 oz125 gDouble Smoked Bacon, diced
1 cup250 mLCelery, diced
1/2 cup125 mLWhite Onion, diced
1 tbsp15 mLGarlic, minced
2 lb1 KgMixed Seafood(diced salmon, halibut, scallops, lobster meat, small shrimp, baby clams)
2 1/2 cups625 mLChicken Broth
1 cup250 mLWhite Wine
1 1 Lemon juice
8 cups2 L35% Cream
6 tbsp90 mLChives, chopped
Chili Flakes
Salt
Pepper
Add to Shopping List

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