NEDDIE'S HARBOUR INN'S SEAFOOD CHOWDER
When I was in Newfoundland we tried chowder wherever we went but Neddie's Harbour Inn in Norris Point, in Gros Morne National Park, had the very best chowder.Â The menu and recipes at Neddiesâ€™s are designed off sight by Chef Jason Lynch (Grand Pre Winery in Nova Scotia) and executed by Chef Amy Scott on site. Everything we tasted at this beautiful small boutique hotel was delicious.
Makes 6 to 8 servings
- 3 tbsp unsalted butter
- 1 small onion, cut in 1/2" dice
- 1 leek, white part only, cut in 1/2" dice
- 1 carrot, cut in 1/2" dice
- 1 stalk celery, cut in 1/2" dice
- 3 tbsp all-purpose flour
- 1 Yukon Gold potato, peeled and cut into 1/2" dice
- 4 cups mild fish or chicken stock, hot
- 1 lb boneless, skinless halibut, haddock, sea trout or a combination, cut into large pieces
- 1 lb scallops or shrimp, or cooked lobster or mussels
- salt and pepper
- 1/2 cup whipping cream
- 1/4 lb cooked bacon, crumbled
- 3 green onions, thinly sliced
- Melt butter in a large saucepan. Add onion, leek, carrot and celery. Cook gently 3 to 5 minutes but do not brown. Sprinkle with flour and cook gently 3 to 4 minutes longer.
- Add stock. Bring to a boil. Add potatoes, reduce heat and cook gently about 10 minutes. Add a little salt and pepper.
- Add fish and cook for 3 to 5 minutes or just until fish turns opaque. Add scallops and shrimp and cook 2 minutes longer until shrimp curl.
- Add cream and any cooked shellfish. Heat thoroughly. Season to taste.
- Sprinkle with bacon and green onions.