This is the recipe sent to me by request from Chef Jean-Yves Dugue at the Fairmont Hotel in Mont Tremblant, Quebec. VERY delicious!
Seafood Chowder (serves 4)
Ingredients:
3 Tablespoons of butter
3 tablespoons flour
1 liter of fish stock (I used bottled clam juice)
½ cup diced onions
½ cup celery
½ cup potatoes (I used Yukon Gold)
½ cup carrots
½ cup diced salmon
½ cup diced scallops
½ cup baby shrimps (NOT BAY)
½ cup mussels
½ cup clams
½ cup of cream (35%)
Salt and pepper to taste
1. Sauté all vegetables in butter
2. Add the flour and cook down 4 minutes, stir.
3. Add fish stock and cook 20 minutes until vegetables are cooked thoroughly
4. Add all seafood’s and cook 4 minutes
5. Add cream and seasonings