01 Nov Chef Kyle’s Award Winning Chowder
Here is Chef Kyle’s Award Winning Chowder recipe.
Chef Kyle’s Award Winning Chowder Ingredients
4 slices of bacon, diced
1/3 cup (75 mL) butter
1 onion, diced
2 stalks of celery, diced
1 small carrot, diced
6 baby red potatoes, diced
1 ear of corn, shucked, grilled and kernels sliced off
3 tbsp (45 mL) flour
2 cups (500 mL) whipping cream
3/4 cup (175 mL) milk
4 oz (120 g) fresh salmon, diced
4 oz (120 g) fresh halibut, diced
4 oz (120 g) scallops
1/4 cup (60 mL) chives, chopped
18 steamed mussels, shucked
Sea salt and freshly ground pepper
Tea biscuits (optional)
1. In a skillet, cook bacon on low to medium heat until browned. Remove from heat and set aside.
2. In a saucepan, melt butter on medium heat. Add onion, celery, carrot, potatoes and corn; cook until soft.
3. Stir in flour and cook, stirring constantly, until flour is light golden brown.
4. Add bacon and stir in whipping cream and milk; let thicken.
5. Add fish, scallops and chives. Cook over low heat for about 10 min, or until fish and scallops are cooked through.
6. Add mussels and clams; season with salt and pepper.
7. Serve topped with cheese and a tea biscuit, if desired.
Steamed Shellfish Recipe Ingredients
1 cup (250 mL) white wine
1/2 cup (125 mL) olive oil
1 3/4 cups (425 mL) overripe tomatoes, peeled, seeded and diced
1 bay leaf
4 green onions, coarsely chopped
8 basil leaves
2 tsp (10 mL) whole black peppercorns
2 tsp (10 mL) sea salt
1/4 tsp (1 mL) chili powder
2 whole lemons, halved
Clams and/or mussels, rinsed
Steamed Shellfish Preparation
1. Place all the ingredients except shellfish in a large saucepan and bring to a boil. Add clams, cover and cook for 3–4 min.
2. Add mussels, cover and cook for 4–5 more min, or until shells open.
3. Use shellfish immediately or refrigerate once cooled.
2 cups sifted flour
3 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon sugar
4 or 5 tablespoons cold butter mixed
1 egg beaten
2/3 cup milk
1. Preheat oven to 450ºF.
Sift the flour, baking powder, salt and sugar together. Cut in the cold butter with your hands or a fork.
2. Add the egg and milk or buttermilk to the mixture, but just enough to create a dough that is light and soft but stiff enough to handle.
3. Put the dough on a floured board and mould it gently into a ball. Try to handle it as little as possible. Roll the dough out very gently to 1/2 in thickness and cut with a 1 1/2″ or 2″ cutter.
4. Place the cut biscuits on a greased and floured baking pan. If you have the time, it’s best to chill the biscuits on the pan for 10 minutes. Bake in a preheated oven at 450ºF for 12 to 15 minutes.
5. Serves 4-6