Smoked Seafood Chowder
Ingredients
2 tablespoons (30 mL) butter
1 cup (250 mL) diced onions
1 clove garlic, minced
2 cups (500 mL) diced smoked haddock or cod fillets
1 cup (250 mL) diced fresh haddock or cusk fillet
1/2 cup (125 mL) diced fresh salmon fillet
1/2 cup (125 mL) scallops
1 can (8 ounces/142 g) baby clams and juice
2 cups (500 mL) grated carrots
2 cups (500 mL) diced potatoes
1 cup (250 mL) diced celery
1 cup (250 mL) diced sweet red pepper
1 teaspoon (5 mL) freshly ground black pepper
1/2 teaspoon (2 mL) ground cumin
1/2 teaspoon (2 mL) salt
2 small drops Tabasco sauce
water
2 tablespoons (30 mL) chopped dill or parsley
1/2 cup (125 mL) chopped green onions
1 can (385 mL) fat-free evaporated milk OR
1 cup (250 mL) 10 per cent cream
chopped parsley, dill or green onions for garnish
Directions
In a medium saucepan, melt butter and sauté onions until golden. Add garlic during last minute of cooking. Transfer mixture to a 4-quart (4 L) slow cooker. Add fish and seafood. Add vegetables, pepper, cumin, salt, Tabasco, and enough water to just cover ingredients. Stir gently to combine. Cover and cook on low for 6 to 9 hours, or until potatoes are tender. (Or, cook on high for 2 to 3 and 1?2 hours.) Add remaining ingredients (chopped dill or parsley, green onions, and evaporated milk) during last hour of cooking. Adjust black pepper and salt to taste. Serve hot, garnished with chopped parsley, dill or green onions. Makes 8 to 10 main course servings.
Variation:
To prepare chowder over regular heat, proceed as above, but simmer vegetables for 5 or 6 minutes before adding fish. Add fish and simmer for an additional 10 minutes, or until potatoes are tender and fish flakes easily.