Wicked Good Newfoundland Seafood Chowder

I am always thinking about food. What to eat and how to cook it. Through food, A Wicked Scoff has allowed me to blend my Newfoundland culture and heritage with my newly found New England influences and excursions.

When thinking of a meal to share with Downhome Magazine as a column featuring A Wicked Scoff for the January issue (http://www.downhomelife.com), I was drawn to seafood chowder. Here in New England, chowder is king and a variety of “chowda’s” as they say, namely clam, cod, and lobster, can be found in every restaurant and diner. Simply put, chowder is the ultimate east coast comfort food. One of the best chowders I ever had was at a Vermont ski chalet where it was served in a bread bowl. To me, nothing says comfort and warmth like sitting in front of a roaring fire with a piping bowl of rich, creamy chowder filled with succulent seafood. With all the seafood available in Newfoundland, such as cod, salmon, shrimp and scallops, chowder would make the perfect winter meal. Whether you choose to make this recipe as a first course for you New Year’s Eve dinner party, or back home after a day out snowmobiling or ice fishing, this chowder promises to satisfy. When you’re done I hope you can say it was a wicked scoff!
  

Wicked Good Seafood Chowder

Ingredients:

·         2 pounds cod

·         1 pound each of salmon and shrimp (medium)

·         ½ pound of scallops

·         2 cups each of onion, celery, and carrots, diced

·         5 medium potatoes, diced

·         2 - 32 oz cartons seafood stock (or use homemade)

·         2 ½ sticks butter

·         1 ½ cups flour

·         2 cups heavy cream

·         6 cups whole milk

·         1 Tbsp Savory

·         salt and pepper

Directions:

In a large stockpot, melt ½ a stick of butter over medium heat, and
sauté the onion, celery and carrots for 5 minutes. Season with a little salt and black pepper. Add remaining butter and the flour and using a wooden spoon, stir the butter and flour together to make a paste (a roux), which will thicken the chowder. Cook the roux for a minute and increase the heat to medium high. Gradually add the two cartons of seafood stock, stirring as you go. Make sure to stir out any lumps that may have formed in the roux. Add the potatoes and simmer for about 10 minutes. Add the heavy cream and the milk, and return the chowder to a low simmer. It is now important not to boil the chowder, as the dairy may curdle. For Newfoundland twist, add dried savory. As a trick to prevent heartburn, which some complain of from savory, rub the herbs in the palm of your hand to break it into smaller pieces. Cut the cod and salmon into 1-inch chunks, quarter the scallops and de-vein and remove the shells from the shrimp. Once the chowder begins to thicken, add the seafood to the pot and stir occasionally. Cook for approximately 10 more minutes on a gentle simmer until the chowder has thickened, the potatoes are tender, and the seafood is cooked. Taste for salt and pepper and adjust seasoning accordingly. Ladle into bowls or homemade bread boules, and top with crackers. A few scrucnhins on top wouldn’t go astray either! This will make a big pot of chowder, and will feed a crowd. I find is even tastier the next day and you will want leftovers. Enjoy!