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Chef Kyle’s Award Winning Chowder

Chef Kyle’s Award Winning Chowder
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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

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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.

Wine 101

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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