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)


Chowder Preparation

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.


Biscuit Ingredients

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


Biscuit Preparation

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

Culinary U

Our Chefs are experienced and have worked their way through the ranks of many kitchens across Canada, so, its only natural to look to them to help develop and coach our back of house teams.  Eight times a year we offer education sessions to all of our back of house team members that focus on topics essential to operating a successful kitchen.

Beef 101

Chef Kyle Panton leads the premier steakhouse on PEI, Sims Corner. In the Beef 101 sessions he demonstrates how to handle, cook and enjoy some of the finest beef on PEI while teaching our team members, both front and back of house, about the benefits of using Island “Blue Dot” beef.

Beer 101

The PEI Brewing Company and the Gahan Breweries make some of the best brewed products on Prince Edward Island.  Beer 101 is designed to let our team members experience the beer, how it’s made and the passion and care that goes into each keg and bottle.

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Whether we are talking about old world or new world, wine can be complex. Our sommeliers lead our front of house teams through extensive training, to provide them the information they need to confidently talk wine with our guests. Even if you don’t drink wine, you will gain a whole new appreciation for what’s in each bottle.

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Q: How did you start working with MHG?

A: I started at The Great George the summer after graduating high school, and it became a fantastic summer gig while I went to school in Ontario. After returning to PEI in 2011, The Great George became my permanent home and in 2013 I was promoted to Manager of Guest Services and the hotel’s Concierge.


Q: If you could have one guest stay at the Great George who would it be? Would you do anything special for them when they arrive?

A: We’ve had some of the biggest music icons stay with us, so in my opinion, we are missing some A-List movie stars to add to our photo collection! I could imagine setting the atmosphere in one of our Romantic Hideaway Suites with fresh flowers in abundance, a handcrafted basket bursting with only the best Prince Edward Island made products, and serving the finest Island delicacies to the lady that can do no wrong – Meryl Streep!


Q: What’s one thing you have learned during your career with MHG?

A: The support from every MHG team member is what drives our forward thinking, positive mentality, which I have never felt to this extent at any other job. The collaboration from every MHG location has created one of the healthiest work environments around – it will forever impact where I choose to work and more importantly, who I choose to work for.


Q: What would you say is a ‘must have’ to be an MHG employee?

A: The opportunities are endless with MHG if you have what we at The Great George call the “IT” Factor. It is not easily defined, but if you love connecting with people, take pride and ownership in all that you do, work hard, show passion to the highest degree, and do all of this as your genuine authentic self, then you will flourish within MHG.


Q: What’s your favourite MHG dish/location?

A: I cannot resist a trip to The Barrington Steakhouse & Oyster Bar each time I visit Halifax! My recommendation to you all: sit on the 2nd floor at a window seat in those unbelievably comfortable armchairs with a glass of red wine (let the Sommelier choose!) and a perfectly grilled steak.

Q: How did you start working with Murphy Hospitality Group?

A: I had just gotten married and I was thinking to myself after all those months of planning, what would my next life-changing experience be? That afternoon, my mom sent me this job posting.


Q: What do you like most about working as a graphic designer?

A: Every day is completely different, I’m never doing the same thing twice. People often think that working as an in-house designer for a company can limit the types of projects you get to work on, but I’ve grown and created so much since working here.


Q: Do you have a favourite project you’ve worked on at MHG?

A: I’ve done far too many projects to narrow it down to one, so my top 5 are:

• Taps & Tunes Music Festival
• 2014 Fathers 4 Pack
• Rebranding Merchantman
• Rebranding Cavendish Beach Music Festival
• King of the Wing


Q: Do you have any advice for someone who is interested in working with MHG?

A: Know what your goals are and where you see yourself in the future and don’t be afraid to express that because MHG is always willing to help their employees grow.


Q: What would you say is a ‘must have’ to be an MHG employee?

A: Being a team player is a must! This company is all about rallying together to create an awesome environment, not only for their customers, but for their staff too.


Q: What is your favourite MHG dish?

A: I love going to Sims Corner and ordering an 8oz tenderloin with crusted goat cheese and garlic mashed potatoes. I also love trying whatever is new and chocolatey on their dessert menu.

Q: How did your career with MGR get started?

A: My sister Mandy is the reason I started working with MHG actually. She had been working at Gahan for a couple years and loved it and wanted to get me into the company/industry. She got me an interview to be a host at Fishbones the summer I was 15, after that summer I was transferred to Gahan. I spent 2-3 years hosting and then finally moved to serving and as soon as I had a year of serving under my belt I was thrown on the bar and have been there ever since!


Q: Why do you enjoy most about working at with the Merchantman?

A: I can’t choose just one reason! A big one would be the atmosphere, it’s just amazing.


Q: Do you have any advice for someone who is interested in working with MHG?

A: Make a good impression, introduce yourself to managers and people within the company, and when you get a position, prove how hard of a worker you are!


Q: In your opinion, what would you say is a ‘must have’ to be an MHG employee?

A: TEAMWORK! I would say no matter what establishment you work in, you have to be able to help others, and let others help you! Everything will run smoother and make everybody’s job easier.


Q: What is your favorite MHG dish/location?

A: I have recently I have found a new favorite at The Merchantman, their curry is soo good!

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