A hearty and creamy chowder inspired by the flavors of Canada's Maritime provinces. This dish combines the richness of lobster, shrimp, and scallops with the comforting warmth of potatoes and vegetables in a creamy broth.
Ingredients: 2 tbsp butter. 1 onion, chopped. 2 celery stalks, chopped. 2 carrots, chopped. 2 garlic cloves, minced. 1/4 cup all-purpose flour. 4 cups fish or seafood stock. 2 cups diced potatoes. 1 cup heavy cream. 1 cup whole milk. 1 cup cooked lobster meat, chopped. 1 cup cooked shrimp, peeled and deveined. 1 cup cooked scallops. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: In a large pot, melt butter over medium heat. Add onion, celery, carrots, and garlic. Cook until softened, about 5 minutes. Sprinkle flour over vegetables and stir to combine. Gradually pour in fish or seafood stock, stirring constantly. Add potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes. Stir in heavy cream, whole milk, lobster, shrimp, and scallops. Simmer gently for another 5 minutes. Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Fourth Outlaw Psychiatry
