Fairmont Seafood Chowder Recipes

FAIRMONT SEAFOOD CHOWDER

Steps:

• In a large pot, heat butter and oil over medium-high heat; stir in bacon, celery, onion and garlic; stirring for 3-5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring for 2 minutes. Stir in wine and lemon juice; bring to a boil, reduce heat and simmer for 10 minutes or until reduced by three-quarters.
• Add cream; bring to a boil, reduce heat, simmer, stirring occasionally, for about 30 minutes, or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

BEST SEAFOOD CHOWDER

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.

FAIRMONT SEAFOOD CHOWDER

Steps:

• In large pot, heat butter and oil over medium-high heat
• Stir in bacon, celery, onion and garlic.
• Stirring fairly continuously, for 3 to 5 minutes or until onions are soft.
• Add the seafood and potatoes.
• Cook, stirring often, for 2 minutes.
• Stir in wine and lemon juice and bring to boil.
• Reduce heat and simmer 10 minutes or until stock reduced by three quarters.
• Add cream, then bring to boil again.
• Reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly.
• Stir in chives, chili flakes and season with salt and pepper.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.