Kay Stuewe's Sea Food Chowder

 

Seafood Chowder

·       Enough water to cover potatoes

·       4 large potatoes whole

·       1 large onion whole

·       1 tsp. salt

·       1 Bay leaf

·       1 lb. raw white Fish haddock is traditional

·       1 lobster tail with shell removed

·       1-10 oz can clams

·       12 oz scallops(frozen is fine)

·       2 cups 10% cream

·       1 cup whole milk

·       4 Tbsp. butter or more if you like!

·       1 tsp. Fresh Cracked Pepper

This is my attempt to recreate a family favourite. Please leave comments if you have memories.

Place the whole potatoes, onion, the lobster shell, and bay leaf in large pot with enough salted water to cover. If you are lucky enough to have lobster stock add that too. But you are essentially making a stock with this process. Cook until the potatoes are tender. 

When the potatoes are cooked through remove them and the lobster shell (it’s done its magic). Cut the potatoes into a spoon able size and return to pot, but keep the onion whole. Chop the lobster into small pieces.

Add the fish, clams, lobster, and scallops. Simmer 5 minutes in the broth, then add cream and butter. Taste before adding the milk, you may find that you like it creamy. Heat until very hot but not boiling, simmer on low heat for 20 - 30 minutes the longer the better to allow flavours to blend.

Add parsley or green onions just before serving if you like but that is not traditional. Make sure the pepper mill is on the table when serving.

Makes about 12-1 cup servings.

 

This recipe is dedicated to the memory of Kay Stuewe, who delighted her family and friends for decades with a chowder recipe similar to this.