HR`s Seafood Chowder - Restaurant Association of Nova Scotia
Heather Rhymes' winning HR's Seafood Chowder features a rich blend of PEI mussels, scallops, clams, and oysters in creamy white wine and heavy cream. Perfect for seafood lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rans.ca.
Cooking tools:
- Rondeau
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Stove
Ingredients
- 2 white onions, macedoine
- 4 carrots, macedoine
- 1 celery root, macedoine
- 4 PEI potatoes (medium sized), macedoine
- 1 lb smoked chanterelles, cleaned (halved or quartered depending on size)
- 2 lb bacon, small dice
- 1 c Vineland Estates Dry Riesling
- 6 L heavy cream
- 3-4 tablespoons mixed herbs (thyme, tarragon, chives, etc)
- 2 lbs PEI mussels, steamed and shelled
- 1 lb bay scallops
- 2 lbs PEI clams, steamed and shelled
- 2 lbs PEI oysters, steamed and shelled
- Salt
- pepper
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