Chef Corbin’s Seafood and Smoked Cheddar Cheese Chowder served at: Fall Flavours 2012 - The Great Island Grilled Cheese Championship
Ingredients:
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3-4 tbsp. unsalted butter
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1 onion- diced small
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1 cup carrots, medium diced
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1 cup celery, medium diced
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½ cup leaks, chopped
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4 oz. chopped smoked bacon
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2/3 cup AP flour
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1.5-2 Litres of Fish or Vegetable stock
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½ lb. PEI potatoes- skinned and cut into large dice
Fresh Fish and shellfish
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4 oz. rough chopped cooked Halibut or other white fish
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4 oz. rough chopped cooked salmon
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12 pieces of 21/25 raw shrimp- chopped rough
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5 oz. chopped raw scallops
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4 oz. cooked clams
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4 oz. cooked mussels
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5 oz. cooked shredded lobster meat
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2-3 cups heavy cream – 35%
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1 ½ cups finely shredded Island smoked cheddar
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2 oz. chopped fresh dill
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1 bunch chopped scallions
Preheat a large braising pot over medium-high heat. Melt the butter and add the onions and sauté for 3-4 minutes. Add the chopped bacon and continue to cook for 3-4 minutes. Add the carrots, celery and leeks and cook until the leeks are soft.
Add the flour to make a roux and stir thoroughly- cook the roux for 2 minutes. Add the warm stock and stir until no lumps are formed. Bring to a simmer and reduce heat to low. Add the raw potatoes and cook for 20 minutes. Add the raw shrimp, scallops and remaining cooked fish and shellfish. Stir gently, being careful to not break up the fish. Cover the soup with a lid and cook until the shrimp and scallops are cooked through. Add the heavy cream with the shredded smoked cheddar and stir until the cheese is melted completely and the chowder is creamy.
Remove the chowder from the heat and season with salt and black pepper. Add the fresh dill and scallions and serve while still warm.