PEI Potato & Fennel Seafood Chowder
PEI Potato & Fennel Seafood Chowder

Award winning chowder at the 2014 PEI Shellfish Festival!

Prep Time & Yield

Serves 4 to 6

PEI Baby Red Potatoes 1 lb
Onion (white, medium size) 1
Celery 1 rib
Fennel (finely chopped) 1
Butter 4 oz
Flour 4 oz
Wine 1 L
Peppercorns 2 tbsp
Bay Leaves 1
Garlic cloves 1
Mussels 2 lbs
Lobster (finely chopped) 3 oz
Haddock 3 oz
Halibut 3 oz
Scallops 3 oz
Soft Shell Clams 8 oz
Cream 1 L
Milk 2 L





















  1. Medium dice the onion and celery, then core the fennel bulb and slice 1/8 inch thick.
  2. Put butter in a heavy bottom pot and let melt, then add onion, celery and fennel.
  3. Sweat off until the onion is translucent and then add the flour and mix well.
  4. Add 2 liters of milk and 1 liter of cream and mix well with heat on med - med low.
  5. While you are sweating off the onions, celery and fennel, cook the 2 lbs of mussels in 250 ml of wine.
  6. In a separate pot, cook the soft shell clams in 250ml wine as well.
  7. Put the remaining 500 ml of wine in a pan and add the peppercorns, bay leaves and garlic cloves and let reduce to 250 ml.
  8. When the mussels are cooked off, add the stock to the base (make sure you are stirring the base often so that it does not burn to the bottom).
  9. Cook flour out for around 30 min and then add your seafood (lobster, haddock, halibut, and scallops).
  10. If you find the chowder too thick, just add more milk or cream.
  11. Cook 1lb of PEI Baby Red Potatoes in water and chop them to a med - large dice, then add them in at the end, and season to taste.


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