This chowder was the 2008 PEI Chowder Championship showcased by chef Dwayne MacLeod of Sims Corner Steakhouse & Oyster Bar.
Ingredients
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[title] => mussels, blue, raw
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[95ddae29-734d-c2a4-e9a4-389739309c8c] => Array
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[title] => "halibut, atlantic or pacific, raw"
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[eaf1d077-9d2c-d914-b904-9f638bd88c7f] => Array
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[title] => lobster, american, raw
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[title] => oysters, pacific, raw, med
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-
5 tablespoons butter
-
1 medium onion, coarsely diced
-
1 stalk celery, coarsely diced
-
1 fennel bulb, cored and thinly sliced
-
1/4 cup flour
-
22/3 cups homogenized milk
-
1 litre half and half cream
-
21/3 cups white wine
-
1 pound mussels
-
1 tsp black peppercorns
-
1 garlic clove, smashed
-
1 bay leaf
-
1/2 pound fingerling potatoes, cut into 1-inch pieces
-
1/2 pound halibut cut into 1-inch pieces
-
1/2 pound scallops
-
1/2 pound lobster meat
-
10 oysters shelled and drained
-
Salt and freshly ground pepper, to taste
Recipe Method
1. Melt
butter in a heavy bottom
stock pot over medium heat.
2. Add the onion, celery and fennel and saute until onion becomes translucent. Sprinkle the flour over the mixture and cook the roux for a few minutes.
3. Slowly whisk in the milk until well blended. Whisk in the cream and reduce heat to low and simmer for 30 minutes.
4. In the meantime, add 1 cup of the wine to a saucepan with the mussels and bring to a boil, covered, until all mussels have opened, discarding any that have not opened.
5. Strain the liquid and whisk into the cream mixture. Remove mussels from shells and set aside, discarding shells. Add the remaining wine, peppercorns, garlic clove and bay leaf and bring to high heat, reducing it to half and strain into cream mixture.
6. Add the halibut and scallops to the cream base and cook simmering on low to cook. After 5 minutes, add the lobster and mussel meat.
7. Right before serving, add the oysters and simmer until hot.
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