John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s International Shellfish Festival. For more "Champion Chowders," check out the September issue of Canadian Living.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
Scrub mussels, removing any beards. Discard any that do not close when tapped. Place in large Dutch oven. Add wine and 1/2 cup (125 mL) water; cover and steam over medium-high heat, stirring once, until mussels open, about 8 minutes. Strain, reserving liquid and discarding any that do not open. Let cool. Remove mussels from shells; place in bowl. Set aside. (Make-ahead: Cover and refrigerate mussels and liquid for up to 24 hours.)
In Dutch oven, melt butter over medium heat; cook potato, leeks, onion and celery until softened, about 5 minutes. Stir in curry paste; cook for 2 minutes. Stir in flour and salt ; cook, stirring, for 1 minute.
Whisk in milk and cream; reduce heat and simmer, stirring occasionally, until thickened and potatoes are tender, about 20 minutes. Add reserved mussel liquid and corn; simmer until corn is tender-crisp, about 5 minutes.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Brown scallops, about 1 minute per side; add to chowder. Add mussels; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with coriander.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 402 mg
- Protein 18 g
- Calories 422.0
- Total fat 30 g
- Cholesterol 123 mg
- Saturated fat 17 g
- Total carbohydrate 20 g
%RDI
- Iron 15.0
- Folate 18.0
- Calcium 14.0
- Vitamin A 29.0
- Vitamin C 10.0
