PEI Liquor - Celebrate Fall 2020


¼ lb butter 1 large onion, rough chopped 1 large russet potato, peeled and chopped 1 rib celery, chopped ¼ cup dry white wine 1 ½ L fish stock or light chicken stock 2 cups whipping cream 2 lbs baby red PEI potatoes, sliced in half 1 medium carrot, peeled and cut into coins 1 lb raw PEI bay scallops 1 lb fresh Atlantic haddock fillets, chopped 1 lb cooked PEI lobster meat 1 cup cooked PEI blue mussel meat 1 cup cooked baby shrimp Juice of one lemon Fresh chopped parsley, tarragon, chives and Directions First, make the chowder base: Heat the butter in a large dutch oven over medium heat. Add the onions, celery and russet potato and sau- te for 5 minutes, until the onion is translucent. Add the wine and let cook for one minute, un- til almost all the liquid is gone. Add the stock, bring to a simmer, then cook for about 20 minutes, until the potato is very soft. Remove from heat and use an immersion blender to blend all the base ingredients together until very smooth. Return the pot to the heat and add the cream, baby potato halves and carrots. Bring to a slow simmer and cook, stirring occasionally until the potatoes are barely tender, about 25 minutes. Add all the raw seafood, then bring the mixture to a simmer again. Add the cooked seafood- the mussels and the lobster- and then bring the pot just to a simmer and then turn the heat to low. Stir in the lemon juice a bit at a time, then season your chowder with salt and pepper to taste. Serve right away topped with fresh herbs. Enjoy! dill (a handful of each) Salt and pepper to taste

Tomato Mussel Chowder with Garlic and Chili From page 17 Serves 4-6 ¼ cup olive oil 1 large onion, minced 4 cloves garlic, minced 1 Tbsp dried oregano 2 tsp chili flakes 1 bulb fennel sliced thinly (reserve the fronds) ½ cup dry white wine 1 can (3-4 cups) whole peeled tomatoes 2 cups diced new potatoes 500ml clam juice or fish stock 5 lbs raw PEI blue mussels, washed Salt and pepper Fresh chopped basil and fennel fronds to garnish Directions Heat a large dutch oven over medium heat, then add the oil, onion, garlic, spices and fennel to the pot. Cook, stirring often, for about 5 minutes, until the fennel and onion are translucent. Add the wine and cook another 5 minutes, until all the liquid is gone. Add the juice from the can of tomatoes, then crush the tomatoes into chunks using your hands and add them and the potatoes to the pot. Reduce the heat to low and simmer very gently for 30 minutes While the soup base is simmering, heat a separate large pot over high heat with about ¼ inch of water in the bottom. Once the water is rapidly boiling, add the mussels all at once. Give them a good stir, then cook covered on high heat for about 4 minutes, until the shells have all opened. Remove from heat and strain in a colander, reserving the juices. Once the mussels have cooled a bit, remove the meat from the shells and discard the shells (you may like to keep a few mussels in the shell for garnish-your choice!) Add the mussel cooking liquid to the soup base, then stir in the cooked mussels and let the seafood warm through for about 2-3 minutes, stirring gently one or twice. Taste the broth and add more salt and pepper if needed. Remove the pot from the heat, divide into serving bowls and garnish with fresh chopped basil and fennel fronds and serve with crusty bread. Enjoy!


Smoked Ham and Corn Chowder From page 18 Serves 4-6

2 Tbsp salted butter 1 cup good quality smoked ham, diced 1 medium yellow onion, diced 1 stalk of celery, diced 2 large russet potato, peeled cut into ½ inch cubes 1 large carrot, peeled and diced

2 cups corn kernels, fresh or frozen 2 cups chicken or vegetable stock 1 cup whole milk or cream Salt and pepper to taste

Directions In a large dutch oven, melt the butter over me- dium heat. Add the ham, onion and celery and cook for about 5 minutes, stirring, until the onions are translucent. Add all the remaining ingredients except the milk, and turn the heat to medium-low. Simmer gently for about 30 minutes, until the potatoes are tender. Scoop out about 1 quarter of the soup mixture, puree with a blender or stick blender until smooth and return to the pot. Bring everything to a gentle simmer again and add the milk. Add salt and pepper to taste and serve hot.

Big Batch PEI Seafood Chowder From page 19 Makes 5L, serves 10





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