Classic Maritime Seafood Chowder

 

Ingredients

 

1 tbsp (15 mL) butter

2 stalks celery, chopped

1 onion, chopped

1 bay leaf

1 tsp (5 mL) dried dill or

dried thyme

Salt and pepper, to taste

2 large Yukon Gold potatoes, peeled and diced

2 cups (500 mL) water or

fish stock

1/3 cup (80 mL) all-purpose flour

3 cups (750 mL) Milk

2 cups (500 mL) chopped raw skinless fish fillets or

cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or

a combination

2 tbsp (30 mL) freshly squeezed lemon juice

Whole grain crackers, crumbled

 

Preparation

 

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.

Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.

Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.

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