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.

Taste & Travel - - Destinations -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.