Stephanie's Seafood and Chanterelle Mushroom Chowder
It's a cold and rainy Canadian West Coast day and I feel like East Coast Chowder! I wonder what I have in the freezer? So as it turns out I ended up with an East Meets West Coast version of Seafood chowder.
I started with some homemade chicken stock and coconut cream to which I added some Hilliers Gourmet Foods salt cured smoked pork loin finely diced. I brought this to a boil over medium heat and then let cool. After the stock mixture cooled I added local dried Chanterelle mushrooms I purchased from a vendor at the Qualicum Beach Farmer's Market, Mushroom Savage, and let the mixture sit in the fridge overnight for the flavours to mingle and the mushrooms to rehydrate gradually without loosing their delicate flavour.
It's the next day and I am ready to make seafood chowder! To start I put the stock with Chanterelle mushroom mixture on a back burner of the stove on medium low to reheat while I prepared the seafood and other ingredients.
I unthawed large Argentinian prawns and Digby scallops purchased from a local seafood store, Hub City Fish Market. I used the running water method for unthawing. Once the prawns were shelled I drained the seafood well, patted dry with a paper towel and set in the fridge.
I then took the prawn shells and boiled them with a cup of water for 15 minutes. Meanwhile in a stainless steel fry pan I added one chopped onion with olive oil and sautéed over medium heat until soft. Any heavy bottomed fry pan will do the job.
Then I added the prawn shell stock and 3 cups of diced organic table potatoes that I might add were the most delicious potatoes I have ever eaten. Organic matters! I then put a tight fitting a lid on the fry pan and boiled on medium low until potatoes were just past al dente. I then added all the contents of the frying pan to my heated chicken stock/ coconut cream/ Chanterelle Mushroom mixture.
Next for some texture and kick I added some organic chopped leek green top rings to the chowder 10 minutes before serving. Be sure to rinse well before adding.
Last but not least I fried the prawns and scallops over medium heat separately and put aside to be added to each individual bowl at serving time. I like to add the seafood this way to preserve the flavours and texture of the seafood. The addition of the prawn stock and pan drippings from frying the prawns and scallops adds the perfect amount of seafood flavour.
Throughout the entire process I seasoned with salt and pepper to my liking, keeping in mind the salted pork has added a smokey salt flavour.
3-4 cups Chicken or Veggie Stock
1/2 cup Coconut Cream
1/4 cup Smoked or Salt Cured Pork finely diced
Bring to boil and simmer for 5 minutes. Let Cool
Add 1/4 cup Dried Chanterelle mushrooms
Put in fridge overnight or for at least 2 hours.
12 Large Prawns with Shells thawed
12 Medium Size Scallops thawed
Shell prawns and add Shells to a sauce pan with 2 cups of water and bring to a boil and simmer for 15 minutes.
One medium onion coarsely chopped
1 tbsp Olive oil
Add to fry pan and sauté until onions start to soften.
Then add prawn stock.
Add 3 cups medium diced potatoes unpeeled and washed.
Cover fry pan with a tightly fitted lid and bring to a boil and simmer until potatoes are just over al dente. Add prawn shell stock with potatoes and onions to main stock pot with Chanterelle Mushrooms.
1 cup Leek green tops sliced in 1/4 inches rings
Rinse and add to stock in last 5 minutes of cooking.
Add 1 tbsp Olive Oil to a heavy bottomed fry pan and preheat to medium. Fry prawns and scallops separately and add to each individual bowl of chowder at serving time. Add fry drippings to chowder.
Yes finally Soup's on!!!!