Seafood Elyse (World Class Chowder of 2004 International Chowder 
Champion Stefan Czapalay, Chefs by Design, Halifax, NS)

Ingredients
20 Large Scallops (10-20ct)
20 Large Shrimp (16-20ct)
1lb White Fish (cod) boneless, skinless
8oz Boneless Skinless Salmon
4oz Lobster Meat
1-51oz can Clearwater Premium Blend Clams
20 PEI Mussels
3 Large Yukon Gold potatoes, peeled and diced
2 large Yellow Onions, Sliced
1 Bunch Celery, washed and diced
1 Bulb Fennel, finely diced
3 Bay leaves
30 Fennel Seeds
¼ lb Salt free butter
1L Heavy Cream
Chef Stefan Inc. Premium Sea Salt
Fresh Cracked pepper
½ Cup White wine (dry sauvignon blanc)
3 Shallots, finely diced
2 Cups of Water
1 Bunch Chives
1 bunch flat leaf parsley 

Directions
In a large heavy bottom pot, over medium heat, melt butter with shallots, bay 
leaves, and fennel seeds until shallots are tender. Place seafood in the pot 
with white wine cover and steam for 3-4 minutes until seafood is partially 
cooked but mussels are open. Remove seafood and add celery, onions, and 
fennel. Continue to cook until onions are trnasclucent. Add juice from clams 
(28oz), 2 cups of water and potatoes. Cook until potatoes are tender, add 
cream and bring back to a simmer and adjust seasoning. Reheat Seafood by 
placing in chowder for a few moments and serve dividing seafood equally 
among 20 bowls. Garnish with fresh parsley and chives.

Source:  peishellfish.com