Northumberland Seafood Chowder: 2014 Chowder Cook-Off Winner

Ingredients

• 2 lbs fresh halibut bones
• 1 onion (peeled and quartered)
• 1Tbsp peppercorn
• 2 bay leaves
• 2 celery stalks
• 2 carrots (peeled and diced)
• 4 potatoes (peeled and diced)
• 4 celery stocks (diced medium)
• 1large onion (diced medium)
• 1/2lb butter
• 1/2lb all-purpose flour
• 1.5L whipping cream
• 1tsp nutmeg
• 1/2tsp cayenne
• 3c white wine (Chef Thomas used Avondale Sky Tidal Bay in the Chowder Cook-Off)
• 3L fish stock
• 1/2lb salmon (large Cubes)
• 1/2lb haddock (large cubes)
• 1/2LB smoked Haddock (small cubes)
• 6 scallops (cut in half)
• 6 large shrimp (cut in half and tail removed)
• 1 can clams (juice as well)
• 12 AquaPrime mussels
• 1 lemon, juiced
• 2 Tbsp fresh chopped Tarragon