Prep 20 mins
Cook 35 mins
This rich and delicious chowder was a favourite with customers at the Toody Ni Grill. It can be a meal in itself with bannock, though it is also great as a soup course in a full dinner—provided you don’t get too carried away with the serving size. Serve a small bowl or cupful as one course in a wonderful Native feast for all your guests.
- 8 cups fish stock or 8 cups water
- 1⁄2 cup bacon fat or 1⁄2 cup butter
- 1 medium onion, diced
- 1 stalk celery, diced
- 4 garlic cloves, crushed
- 1 bay leaf
- 1⁄2 cup all-purpose flour
- 1⁄4 lb potato, diced
- 1 medium carrot, diced
- 1⁄2 green pepper, diced
- 1⁄3 lb salmon, cubed
- 1⁄3 lb fresh clam
- 1⁄3 lb red snapper, cubed
- salt and pepper
- 1⁄2 cup whipping cream (approx.)
- In a large saucepan, bring fish stock to a boil.
- In a large heavy soup pot over medium high heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are transparent.
- Stir in flour and cook, stirring, 2 minutes. (The result is what chefs call a roux.) Slowly add hot stock to the roux, stirring well to prevent lumps. Bring to a simmer.
- Add potato, carrot and green pepper; simmer until vegetables are tender.
- Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper.
- Remove from heat and stir in just enough cream to turn the chowder white.
- Serves 10 to 12 as a starter, 6 to 8 as a main course.
- Feast! Canadian Native Cuisine For All Seasons.
Soooo good We really loved it even though I skipped the salmon. Thanks for sharing, made for My Tree Chefs 2013!