The secret is out. Our famous seafood chowder recipe, a daily staple on the menus of every Parkland property, prepared fresh daily with high quality Maritime seafood. Enjoy this recipe all year long.
Serves 10 (We promise you’ll want leftovers!)
| 6 oz. Baby Shrimp | |
| 6 oz. Broken Scallops | |
| 12 oz. Haddock | |
| 3 oz. Lobster, broken | |
| 275 ml Water | |
| 3 oz. Clams with juice | |
| 3 oz. Bacon | |
| 3 oz. Celery | |
| 2 oz. Green onion | |
| 1 oz. Butter | |
| 45 ml Flour | |
| 360 ml each 2% and 35% milk | |
| 11 oz. Potatoes | |
| Dill as needed, salt and pepper to taste |
| Method | |
| 1 | Add seafood, along with water, simmer 20 mins. Remove cooked seafood and keep cooking liquid. |
| 2 | In another pot render bacon then add celery and onions, do not brown. |
| 3 | Add butter, let melt then add flour. Add cooking liquid to pot, stir until thickened. |
| 4 | Add in dairy and bring to a simmer, then add diced potatoes. Cook 15 mins. |
| 5 | Stir in cooked seafood and dill, season to taste. |
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