Reel in the catch of the day and serve up a comforting bowl of classic seafood clam chowder. Elevate the recipe with your favourite fish or shellfish and enjoy!
1 tbsp (15 mL) butter
2 stalks celery chopped
1 onion chopped
1 bay leaf
1 tsp (5 mL) dried dill or dried thyme
Salt and pepper to taste
2 large Yukon Gold 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) or a combination
2 tbsp (30 mL) freshly squeezed lemon juice
Whole grain crackers crumbled
In a large pot, melt butter over medium heat; sauté 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; sauté 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.
Learn more about dairy in Prince Edward Island.