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Seafood Chowder with Rodney

Seafood Chowder with Rodney

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Baby, it's cold outside! So it's definitely time for warm, filling chowder. And who knows seafood chowder better than a Newfoundlander? Chef Rodney Bowers was the perfect choice for a lesson in how to pull together this East Coast classic.

RECIPE:
Rodney's Seafood Chowder

rodneys_chowder_lg.jpg

1/2 lb bay scallops
1 7 oz can chopped clams reserve liquid
1lb mussels
8 to 10 oz fillet of firm whitefish such as halibut, haddock or cod, cut
into pieces.
1/2 lb sweet baby shrimp
1lb lobster or snow crab meat fresh or frozen
2 large potatoes (peeled and diced)
1 large onion (peeled and diced)
1/2 stalk celery diced
1 lg carrot diced
1 bay leaf
1 sprig of thyme
2 oz salt pork (cut into small pieces)
1 1/2 cups whipping cream
4 cups fish or vegetable stock
1 cup white wine
1 1/2 cups milk
1/4 cup of butter
1/4 cup all-purpose flour
1 tbsp chopped chives
2 tbsp chopped parsley

First steam the mussels in a small pot until they open with 7oz white wine. Strain them and reserve the liquid. Take the mussels out of the shells and place them in the liquid

Cook the salt pork in a skillet over medium heat until the fat is rendered and the pork is crispy.

Remove the salt pork bits and save them for garnishing the chowder later.

Add the diced vegetables, bay leaf and thyme sprig and saute on medium heat until the onion is translucent.

Add in the stock and cook the vegetables until they are soft (vegetables are ready when you can bite into them, but they are still firm). The stock should be reduced by half. Set aside when done.

Meanwhile in a separate pot on medium heat, melt the butter. Whisk in the flour and cook out for about 5 minutes or until the flour taste is gone and the roux is golden in color. Then whisk in the cream and milk, quickly. Bring to just under a boil and simmer for two minutes.

Next add all of the seafood to the vegetables and stock, including all the seafood liqour. It should not be boiling, just simmering lightly. You don't want to overcook the seafood.

Stir in the white sauce to the seafood and vegetable mixture.

Season with salt and pepper, and add the fresh chopped herbs Serve in warm bowls, garnished with the salt pork.

This is the food of my people - well, the ones that eat fish anyway.

Rodney Bowers is Chef and Co-owner of "Citizen" and "Rosebud" in Toronto.
Visit Rodney online at:
http://www.therosebud.ca/

 

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