Seafood Chowder
8
- Prep Time25 min
- Total Time50 min
- Makes4 servings
(Photo: Roberto Caruso)
Ingredients
2 tbsp butter
2 celery stalks, chopped
2 yellow potatoes, peeled and cut into 1/2-in. pieces
1 carrot, peeled and chopped
1 onion, chopped
2 garlic cloves, minced
2 tbsp all-purpose flour
1/2 tsp salt
1/2 cup dry white wine
236 mL clam juice
2 1/2 cups milk
454 g fresh mussels, scrubbed well and beards removed
340 g frozen shrimp, thawed and peeled
300 g salmon or haddock, cut into 1-in. pieces
300 g bay scallops
1/4 cup chopped parsley
Instructions
MELT butter in a pot over medium. Add celery, potatoes, carrot, onion and garlic. Cook, stirring frequently, until carrots start to soften, about 5 min. Sprinkle with flour and salt. Stir until combined. Season with fresh pepper.
ADD wine and clam juice. Boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until potatoes are tender, about 15 min. Stir in milk, mussels, shrimp, haddock and scallops. Increase heat to medium. Boil, covered, stirring once, until mussels have opened, 5 to 6 min. Discard any mussels that haven’t opened. Ladle chowder into bowls and sprinkle with parsley just before serving.
Nutrition (per serving)
Calories 478, Protein 52g, Carbohydrates 37g, Fat 12g, Fibre 3g, Sodium 930mg.
How to prep and cook fresh mussels
1. Serve mussels on the day you buy them. Store in the fridge.
2. Discard any raw mussels that do not close within a minute when tapped gently against the counter. Also discard any that are cracked.
3. Mussel “beards” are stringy threads that protrude from the shell. To remove, pull firmly to tug them out. Many mussels are already debearded during processing.
4. Do not eat any mussels that remain closed after cooking.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
