Water-Prince Corner Shop Chowder
Laden with seafood, this chowder is adapted from the one served at the Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island.
Yield: serves 8-10
- 1⁄4 lb. salt cod
- 6 cups fish stock
- 1⁄2 lb. skinless haddock, pin bones removed
- 1⁄2 lb. skinless halibut, pin bones removed
- 1⁄2 lb. bacon, roughly chopped
- 6 tbsp. unsalted butter
- 3 stalks celery, finely chopped
- 1 large yellow onion, finely chopped
- 1⁄2 cup flour
- 1 cup heavy cream
- 1 lb. waxy potatoes, peeled and roughly chopped
- 1⁄4 lb. cooked lobster meat, cut into 1" pieces
- 1⁄4 lb. jumbo lump crabmeat, picked over for shell pieces
- 1⁄4 large sea scallops, roughly chopped
- Kosher salt and freshly ground white pepper, to taste
- 2 tbsp. finely chopped tarragon
- Place cod in a 2-qt. saucepan and cover with 2" cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl and flake with a fork into large chunks; set aside.
- Bring fish stock to a boil in an 8-qt. saucepan. Add haddock and halibut; reduce heat to medium. Cook until fish is tender, 5–7 minutes. Strain fish and reserve stock. Shred fish into 1" pieces; set aside.
- Wipe saucepan clean and add bacon; return to medium-high heat. Cook, stirring occasionally, until fat is rendered, 8–10 minutes. Add butter, celery, and onion; cook until soft, 5–7 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Add reserved stock, plus cream; bring to a boil. Reduce heat to medium and add potatoes; cook until potatoes are very tender, 18–20 minutes. Add reserved salt cod, haddock and halibut, plus lobster, crab, scallops, salt and white pepper; cook until scallops are tender, 3–4 minutes. Stir in tarragon before serving.