I love this dish specially the seafood chowder, we usually make them once in a while, it combines two of the elements I love in a dish, something creamy and with tons of seafood.
- 1 kg mussels, shell on
- 200 g shrimps, shelled and deveined
- 200 g squid, sliced
- 200 g fleshy fish, cubed (I used a mix of ling fish and salmon in this recipe)
- 150 g scallops
- 150 g lobster tail meat, cubed
- 3 large potatoes, cubed
- 1 cup corn kernels
- 2 stalks celery, sliced
- 3 pcs streaky bacon, finely chopped
- 50 g butter
- 1 cup cream
- 1 litre seafood stock
- 4 tbsp flour
- 1 onion, minced
- 1 tsp nutmeg
- freshly ground black pepper
- In a pot, bring to a boil 1 litre seafood stock together with the mussels. Once the mussels are opened, turn the heat off.
- Remove mussels from the pot, let it cool down then separate mussels from the shells and set aside.
- In a separate pot add the bacon and butter together, cook until golden brown then add and sauté the onions and celery.
- Add the flour then mix it until it form a roux.
- Pour the stock slowly into the roux and mix well until free of lumps.
- Add potatoes, corn and nutmeg. Bring to a boil and simmer for 20 minutes.
- Add shrimps, squid, lobster tail meat, mussels and cream, bring to a boil and simmer for additional 3 minutes
- Add fish and scallops then simmer for additional 2 minutes.
- Season with salt and pepper.