Atlantic Canada enjoys a surplus of scrumptious seafood. Enjoy this recipe for classic Seafood Chowder.
1 tbsp (15 ml) butter
2 stalks celery, chopped
1 onion, chopped
1 bay leaf
1 tsp (5 ml) dried dill or thyme
2 large potatoes, peeled and diced
2 cups (500 ml) water or fish stock
1/3 cup (80 ml) all-purpose flour
3 cups (750 ml) milk
2 cups (500 ml) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters)
2 tbsp (30 ml) freshly squeezed lemon juice
Whole grain crackers, crumbled
In a large pot, melt butter over medium heat; saute celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; saute for 2 min. Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender. Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.
Makes 4 to 6 servings.
Ith do shàth!