Third Place, 2004 Paderno PEI Chowder Championship
Shaw’s Seafood Chowder- Executive Chef Norman Day

Ingredients
(Yields 7 Litres)
1 cup Flour
1/2 lb Butter
2 Iitre diced Onions
1 litre diced Celery
1 litre diced Carrots
2 tbsp diced Garlic
1 litreup Heavy Cream
1 ½ litre of Fish Stock
1 cup White Wine
½ litre chunks Salmon
1/2 litre chunks Halibut
½ litre Scallops
½ litre Shrimps
2 tbsp Dried Dill Weed
1/4 cup Dried Basil
½ litreClams shucked with juice (sweat in pot with a splash of white wine just until they open)
½ litre Mussels shucked with juice (sweat in pot with a splash of white wine just until they open)
Juice of 3 Lemons
4 dash Tabasco
8 dash Worchester Sauce
tbsp Salt t.t.
tbsp fresh ground Pepper t.t.
½ cup fresh Chopped parlsey 

Directions
Use Double Boiler Pot .
Heat a 9 liter pot to medium heat (inside pot with a thick bottom). Sweat the 
onions, celery, garlic and carrots in the butter until the onions are translucent. 
Add the flour and cook for 3 minutes stirring frequently. 

Stir in the white wine and bring to a simmer. Add the fish stock and the heavy 
cream at a time and stir constantly. This will help prevent lumping. 

Then add to the double boiler to prevent it from burning on. Cook over 
medium heat. Add inch chunks salmon, halibut, scallops, shrimps, dried dill 
weed dried basil for 30 minutes. Add Clams with juices and mussels with 
juice and bring back to a simmer. Add the lemon juice, tabasco and 
worchester sauce. At the end add the fresh chopped parsley.
Season with salt and fresh ground black pepper and garnish with a sprig of 
flat Parsley leaf

Source:  peishellfish.com