PEI HOLIDAY SEAFOOD CHOWDER
Ingredients:
- 2 tablespoons Cow’s Creamery butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium PEI potatoes, peeled and diced
- 2- 3 cups ADL cream (or ADL half and half)
- 2 cups vegetable or seafood stock
- 1 lb PEI halibut, cut into bite-sized pieces
- 1 lb PEI mussels, cleaned and debearded
- 1 cup cooked PEI lobster meat, chopped
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving, optional)
Directions:
Instructions:
1. Sauté Aromatics: In a large pot or Dutch oven, melt the ADL butter over medium heat. Add the
diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add Potatoes and Flour: Stir in the diced PEI potatoes and cook for another 2 minutes. Sprinkle
the flour over the potatoes and stir well to coat. This will help thicken the chowder.
3. Add Stock and Cream: Slowly add the vegetable or seafood stock while stirring, ensuring the
flour is fully incorporated. Pour in the ADL cream and add the bay leaf and thyme. Bring the
mixture to a simmer.
4. Cook the Potatoes: Simmer the chowder for about 10-12 minutes, or until the potatoes are
tender but not falling apart.
5. Add Seafood: Gently add the halibut pieces and PEI mussels to the chowder. Cover the pot and
cook for another 5-7 minutes, until the mussels open and the halibut is cooked through. Discard
any mussels that do not open.
6. Add Lobster and Season: Stir in the cooked PEI lobster meat and season the chowder with salt
and pepper to taste. Let everything heat through for another 2 minutes.
7. Garnish and Serve: Remove the bay leaf and ladle the chowder into bowls. Garnish with fresh
parsley and serve with lemon wedges on the side for a zesty kick.
