Few things say "Cape Breton" better than a bowl of Seafood Chowder! We originally shared our recipe in the Holiday newsletter so, if you missed it and wish to subscribe, please click here.
As featured in September's issue of Golf Canada Magazine:
"Chef Tracy Wallace's chowder, brimming with lobster, scallops, shrimp, bacon, potatoes and leeks, has won several awards It's so good they sell about 10 quarts on an average day This recipe makes 6 portions."
1/2 lb haddock cut in large cubes
1/4 lb (20/30) whole scallops
1/6 lb lobster diced
2/3 cup bacon cooked and diced
3/8 cup potatoes, peeled and diced
1/4 cup leeks, cleaned and diced
1/4 cup carrots, peeled and diced
1/4 cup celery diced
1 1/4 cups table cream
4 cups water
Salt and pepper to taste
Bring carrots, leeks, celery and potatoes to a boil.
Reduce heat and simmer for 15 minutes.
Add scallops and simmer for 5 more minutes.
Add lobster, haddock, bacon and cream.
Salt and pepper to taste.