Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Canadian Living Seafood Chowder




Source of Recipe


rburk


List of Ingredients




1/4 cup butter
3 potatoes -- diced
2 stalks celery -- diced
1 carrot -- diced
1 onion -- diced
1 clove garlic -- minced
1/4 cup flour
6 cups chicken stock
1/2 pound boneless skinless salmon -- cubed
1/4 pound scallops -- sliced
1 pound mussels -- scrubbed
1/4 cup whipping cream
4 teaspoons chopped dill and basil
1/4 teaspoon pepper



Recipe



In large heavy saucepan, melt butter over medium heat. Cook potatoes,celery, carrot, onion and garlic, stirring for 8 minutes or until soft.
Stir in flour. Gradually whisk in 5 cups of stock. Bring to boil. Reduce heat and simmer, covered for 10 minutes or until tender.

In separate saucepan bring remaining stock (1 cup) to boil. Reduce heat to simmer and poach salmon for 1 minute. Remove with slotted spoon and set aside. Poach scallops 1 minute and add to salmon. Poach mussels, covered, for 3 minutes, discarding any that don't open.

Strain poaching liquid into vegetable mixture. Add cream, dill, basil and pepper. Heat. Add reserved seafood. Heat until steaming. Serves 6.