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Seafood Chowder
The Sounder Newsletter - Clayoquot Wilderness Resorts

Download Volume 6

medium onion, diced
4 stalks celery, diced
4 cloves garlic, minced
1 large potato, cubed
12 prawns
6 oz. each salmon, cod, halibut—cubed
6 large or 12 small scallops
olive oil
2 cups cream
4 cups veg or fish stock
1t cumin, toasted and ground
bunch, fresh thyme sprigs


In hot skillet, saute onion, celery and garlic in 1t olive oil until transparent, adding cumin near the end. Add stock to simmer, then add potato and simmer until soft. Add cream, bring to simmer, add s&p to taste, then remove from heat and keep warm. In separate very hot skillet, saute seafood in 1t olive oil, only to medium rare. Divide seafood among six warm, shallow soup plates and gently spoon hot liquid mixture overtop. Garnish with fresh thyme sprig.

Serves 6


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