Seafood Chowder For 32

Yield: 11 L - 32 - 10 oz portions

Ingredients:

1 Vidalia Sweet Onion

3 stalks celery

2 small carrots

1 ½ lbs cubed potatoes

8 oz fresh leeks

8 oz sweet butter

8 oz flour

2 ½ L. Halibut stock

1 L. heavy whipping cream

12 oz white wine

8 oz sherry

3 doz mussels

1 lb baby shrimp

10 oz fresh salmon

10 oz fresh haddock

1 lb baby scallops

2 cans clams

2 oz fresh dill

1 small pinch nutmeg

1 tsp lemon pepper

1 small pinch cayenne pepper

1 tsp fine sea salt Chef Ray Bear, Prince George Hotel
2005 Milk Intl. Chowder Champion

Directions:

Coarsely chop the onions, peel and dice the carrots, cube the potatoes. Clean and chop leeks.

Separate butter in to 2 – 4 oz portions. Divide heavy whipping cream into 2 portions of ½ litre each. Steam the mussels to medium and leave in shells to garnish. Cut salmon in to 1 inch pieces.

Sweat the onions and celery in 4 oz of sweet butter until transparent. Add 10 oz of flour and make a dry roux. Ensure not to color. Slowly add 1 ½ litres of cold halibut stock to roux, 8 oz at a time. Under low flame cook until thickened. Once thickened add 1 litre of heavy cream. In a separate sauce pan, place the remaining 4 oz of butter and saute leeks until bright green. Deglaze the pan with wine and sherry. Add to the chowder. Season with fresh dill, nutmeg, lemon pepper, cayenne and fine sea salt. Add all seafood and simmer slowly until well heated through.

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