https://www.copymethat.com/r/9rfJWAdMV/ip-nova-scotia-seafood-chowder-leslies-w/
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2024-12-04 12:15:34
IP Nova Scotia Seafood Chowder Leslie’s Way
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Servings: 10
Servings: 10
Ingredients
- Half a pound of bacon diced
- ¼ to ⅓ cup of diced onion
- ¼ to ⅓ cup of diced celery
- 1 pound of haddock fillets or bits, fresh or frozen
- 1.5 cups fresh or frozen shrimp
- 1.5 cups fresh or frozen scallops
- 1.5 cups fresh or frozen cooked diced lobster meat (can be substituted by crab meat)
- 1 can of clams (reserve juice)
- 1 can of salmon (reserve juice)
- 6 cups potatoes diced in large chunks
- 2 to 4 heaping tablespoons of Summer Savoury
- Heaping teaspoon of Better Than Bouillon Lobster Base (optional)
- 2 to 3 cups of blend, coffee cream or whipped cream
- ⅛ cup of butter
- Instant mashed potato flakes or cornstarch slurry (to taste - optional)
Steps
- Fry the onions, celery and bacon on sauté until the bacon is crispy, about 4 minutes once the IP reads hot. Bacon grease can be drained if you find it excessive. I don’t drain as it helps flavour the broth.
- Add a bit of water (or white wine) to the pan to deglaze.
- Add the diced potatoes, roughly half way up the 6 quart pot. Your fish and potato mixture should be roughly half and half by volume. I eyeball the amounts.
- Barely cover the potatoes with water (between 2 to 3 cups - you could also use vegetable broth for more flavour) and add your summer savoury and Better than bouillon (if using)
- Add the juices of the clams and of the salmon to the pot.
- Add the frozen or fresh seafood on top. The contents shouldn't be past the maximum fill line.
- Pressure cook for 4 minutes. It takes about 20 minutes to come to pressure using frozen fish.
- Do a quick release after 10 minutes. If using fresh unfrozen fish, 5 minutes would be enough. Stir the pot to flake up the fish.
- Add the canned clams and flaked up salmon. The potatoes should be ever so slightly overcooked which helps thicken the broth.
- Add instant mashed potato flakes or cornstarch slurry if you like a slightly thicker broth.
- Add your blend and butter and stir until melted.
- Serve and enjoy!!
Notes
- I am not the creator of this recipe; Leslie Schnare Harnish of Nova Scotia, Canada, is. With her permission, I copied it here for everyone to enjoy!
- Notes from Élisabeth Vigneault: it takes about 1h-1h15 to prepare everything with FRESH seafood (I like my bacon really crispy, so I cook it a bit longer). I would add approximately 15 to 30 minutes if using frozen seafood.