SERVES 6 THE CHOWDER OF CHOWDERS

By Renée Lavallée of Canteen. Cold water shrimp are tiny and sweet, caught in the frigid waters of the north Atlantic. They are usually sold frozen.

Bacon 8 slices, roughly chopped

Onion 1, chopped

Leek 1, chopped

Celery 3 ribs, chopped

Potatoes 3, unpeeled, washed and chopped

Chicken Stock 3 cups

White Wine 1 cup

Clams 1 can, with the juice

Smoked Oysters 3 tins

Haddock (or any fish you like) 1 lb, cut into bite-sized pieces

Smoked Halibut or Haddock 4 oz, cut into bite-sized pieces

Cold Water Shrimp 1 cup

Corn 1 cup, fresh or frozen

Milk 2%, 2 cups

Tarragon chopped, 1 Tbs

Salt and Pepper to taste

Fresh Dill to garnish

1 IN a large pot, cook the bacon with a little oil and add the onion, leek, celery and potato.

2 SWEAT for 5 minutes. Deglaze with the white wine and cook another 2 minutes.

3 ADD the chicken stock and the liquid from the clams.

4 COOK for 1/2 hour until the vegetables are soft.

5 ADD in the smoked fish and the white fish.

6 COOK for another 10 minutes and then add the remaining ingredients and heat through.

7 SEASON with salt and pepper and garnish with the fresh dill.