Fairmont Algonquin’s Seafood Chowder

Updated 12 months ago

The secret ingredient for this treasured 75 year old recipe is finally being revealed: Real Cream. Loaded with seafood, this sought after dish is surprisingly easy to make, and is guaranteed to impress.

2 tablespoons butter 30 mL

2 tablespoons olive oil 30 mL

4 oz double smoked bacon, diced 125 g

1 cup diced celery 250 mL

cup diced white onion 125 mL

1 tablespoon minced garlic 15 mL

2 pounds mixed seafood (diced salmon, halibut, 1 kg

scallops, or lobster meat, small shrimp,

baby clams)

3 Yukon gold potatoes, diced with skins on 3

(1 lb/500 g)

1 cup white wine 250 mL

juice of 1 lemon

8 cups 35 % whipping Cream 2 L

6 tbsp chopped chives 90 mL

Pinch chili flakes Pinch

Salt and pepper

1. In a large pot, heat butter and oil over medium-high heat: stir in bacon, celery, onion and garlic: cook stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes: cook stirring for 2 minutes. Stir in wine and lemon juice: bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.

2. Add cream: bring to boil, reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Preparation time: 20 minutes

Cooking time: about 1 hr. 15 minutes

Yield: Serves 12


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