LANDMARK SEAFOOD CHOWDER

SERVES 6 1/4 lb bacon, medium dice 1 onion, medium dice 1/4 cup white wine 1/4 cup all-purpose flour 1 carrot, medium dice 1 stalk celery, medium dice 1 lb red potatoes, medium dice 1/2 cup individually quick frozen corn kernels 1l whole milk 0.5 l water 8 oz fresh haddock, cut in large chunks 8 oz fresh salmon, cut in large chunks 1 lb fresh mussels 1 cup whipping cream (35%) Chives

Salt

Add wine, deglaze pot and cook until wine has nearly evaporated. Add flour and mix well. Continue to cook on medium heat for 2 to 3 minutes, stirring to avoid sticking. Add carrot, celery, potatoes and corn; mix well. Slowly pour in milk and water and stir until well mixed. Reduce heat and gradually bring to a simmer, stirring occasionally to avoid anything sticking to the pot. Simmer for 15 minutes or until potatoes are just about finished.

Add haddock, salmon, mussels (raw in shell) and cream into the pot and stir; cook for about 10 minutes or until fish is cooked and mussels are open. Season with chives and salt to taste. Serve hot immediately.

Clockwise from above: Chef Barnett's seafood chowder at the Landmark Oyster House – the best the author has ever tasted; Kieran Goodwin at the Landmark: "something of an oyster sommelier"; Landmark's oysters with classic mignonette

In large pot, cook bacon over medium heat until fat has rendered and bacon begins to crisp. (Make sure to stir and not have residue stuck to the bottom of the pot). Add onion and cook until tender.

For more seafood recipes from P.E.I., go to www.everythingzoomer.com/ pei-recipes.