World Famous Pei Potato Shellfish Chowder Recipe 445

Steps:

• Directions for: World Famous PEI Potato Shellfish Chowder 1. Place butter, onions, celery and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium heat and cook for 4-5 minutes. Note: Cook evenly, stirring frequently to cook the ingredients so as to not brown them. Reduce heat if necessary to avoid any browning. 2. Transfer sautéed mixture to stock pot, add shellfish and season with salt and pepper. 3. Place on stove top over medium heat and stir frequently allowing it to cook for 2-3 minutes. 4. During that time slowly add fish stock to the pot to prevent browning. Note: add fish stock as needed to avoid browning and/or slightly reduce temperature. 5. Add thyme and half of the parsley and cook for 1-2 minutes stirring frequently. 6. Add milk, cream and oyster sauce and cook for 6-8 minutes stirring regularly. 7. Add flour slowly, mixing well, and cook for another 3-4 minutes. Note: If a thicker consistency of soup is preferred, leave on the stove top until desired consistency is achieved.

Steps:

• Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
• Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.