Cabot Seafood Chowder – serves 4
During our travels in Nova Scotia we often found ourselves asking “How’s the chowder here?” We never found a bad one (honest!), and this one was particularly delicious.
So recently I called the Cabot Trail Motel and asked the owners if they might share their chowder recipe with us. They graciously agreed. If you try it out, please let us know how it goes. I think I figured out what the secret ingredient is . . . whipping cream anyone?
– 1 small onion, diced
– 3 Tbsp all-purpose flour
– 1 Tbsp butter
– 1 large potato, peeled and cut in ½” dice
– 4 cups fish stock (or chicken stock)
– 1 lb boneless haddock (or any whitefish), thawed if frozen, and cut into 2” pieces
– 1 lb scallops, shrimp, cooked lobster or any combination of your favourite seafood
– Salt and pepper to taste
– ½ cup (125ml) whipping cream
Add onion and 1 Tbsp of butter to pot. Cook, stirring, on medium heat, for 3-5 minutes, until slightly softened but not browned. Sprinkle with flour and cook gently 3-4 minutes longer. Whisk in stock. Bring to a boil. Add potatoes. Cover and simmer for 10-12 minutes, until potatoes are tender. Add salt and pepper to taste. Add whitefish and cook 5 minutes. Add remaining seafood and continue cooking 3 more minutes, or until all seafood is tender and cooked. Stir in whipping cream. Check seasoning and add more salt and pepper if needed. Serve hot.