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    Posted March 30, 2013 by
    Newfoundland and Labrador

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    Newfoundland Seafood Chowder


    Chowders are a combination of soup and stew, almost always made with chunks of seafood. The name “chowder” comes from the large French cauldron-style pot (chaudiere) the Michelin gourmet recipe was originally cooked in. Chowders are also usually cream based and thicker than ordinary soups.


    This chowder features a white roux, or flour based sauce. This, too, has French origins. On top of the roux, chef Steven Gugelmeier adds onion, garlic, prawns, scallops, and salmon. To this, some vegetables, cream, and sour cream are added.




    ¼ lbs Unsalted Butter
    1/2 Red Onion, diced
    2 Cloves of Garlic, Minced
    1 ½ litres of saffron fish stock (or vegetable stock)
    1 ½ tablespoons olive oil
    6 Tiger Prawns, peeled and deveined
    4 large fresh sea scallops
    3oz Wild Sockeye Salmon
    ¾ cup 35% Whipping Cream
    1/3 Cup Celery
    1/3 Cup Rutabaga
    1/3 Cup carrot
    1/3 cup sweet potato
    1/2 cup cream cheese
    ½ cup flour
    1 tsp finely chopped dill
    1 tsp finely sliced chives.
    Salt and Pepper


    Melt butter in a large pot and add diced onion and minced garlic. Sweat those onion and garlic for 3 to 4 minutes. Now add your flour to make a roux. Stir, until the consistency is a nice thick paste. Then add saffron fish stock.


    1 ½ tablespoons of extra virgin olive oil in a pan, and place the shrimp, the scallops and the salmon into the warm pan. Give this seafood a quick sauté, and then add whipping cream, and leave it in the pan, until the seafood and cream gets warm.


    Celery, Rutabaga, Carrot and Sweet Potatoes are now added to the Chowder. Then you add the secret ingredient! Cream Cheese! Stir in the cream cheese, until chowder is nice and thick. Now add the warm cream and seafood mix. Stir. Let the chowder simmer for another 5 or 6 minutes.


    Add dill and chopped chives.


    Add salt and pepper.

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