Seafood Chowder



Chowder Bay



Chowder Bay, named after whalers who made "chowder" from the bay's abundant seafood, is a great place to relax. You can enjoy an afternoon on the beach, meal by the harbour or just wander around the complex of historic buildings.

 

Seafood Chowder

Ingredients (serves 4)

• 40g butter
• 1 onion, roughly chopped
• 1 large carrot, roughly chopped
• 1 large stick celery, roughly chopped
• 2 tablespoons plain flour
• 4 cups (750ml) fish stock
• 3 cups (750ml) milk
• 12 raw prawns, peeled leaving tails intact, deveined
• 12 mussels, scrubbed, debearded
• 1 salmon fillet, skin removed, cut into 2cm pieces
• 2 tablespoons chopped flat-leaf parsley
• salt and cracked black pepper

Method

1. Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).
2. Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.
3. Return pan to heat, reduce to low and cook for 25 minutes. Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through. Season with salt and pepper.
4. Ladle soup between serving bowls and serve immediately