Granadora’s PEI Chowder

The best recipes are the ones that have been passed down from generation to generation, and I’m the luckiest person in the world because my brother is engaged to marry my best friend Megan, who comes from PEI.  This makes me lucky for a lot of reasons, mainly that I have this big amazing family on the east coast and because Megan gave me her grandmother’s, Granadora’s, seafood chowder recipe.

This is the kind of recipe that was never written down, Granadora taught Megan’s mom how to make it and I can’ believe how lucky I am to get to make it for my family in Toronto, when we’re missing my brother, Megan and the whole east coast gang.

If you’re interested in making this recipe, there is just one rule.  Because I’ve heard that Granadora was just about the best person that ever lived, if you’re making this recipe you’ve got to do it with a good heart, for people that you love.

Wondering why this is the only chowder recipe you’ll ever need?  It uses simple ingredients and relies on those fresh ingredients to create the flavour, not any extra additives.  My version is obviously not the same as the original, because I don’t have fresh seafood at my disposal, but I hope it would make my east coast family proud.

INGREDIENTS:

  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 rutabagas*, peeled and chopped into small cubes
    *NOTE: This isn’t in the original recipe, we just happened to have them in the fridge and used this as an excuse to have them.  Just peel and chop them the same way you would the potatoes.
  • 4-5 potatoes, peeled and chopped into small cubes
  • 2 lbs white fish (frozen or fresh!)
  • 2 lbs scallops (I swapped this for shrimp)
  • 1 1/2 lbs lobster (I honestly just used as much as I could find without seriously bankrupting myself, it was pre-cooked)
  • water
  • 1 cup 5% cream (or just milk!
  • tbsp dill
  • salt and pepper for seasoning

INSTRUCTIONS:

  1. Put butter in hot pot and let it melt, add onions and cook for a few minutes until slightly soft.  (If using rutabaga, add it in now to cook down a bit)
  2. Add potatoes and dill and allow everything to cook for about 15 minutes, stirring often.
  3. Add enough water to cover potatoes and bring to a boil, once boiled reduce to a simmer.
  4. Add fish, scallops and lobster and cook for about 10 minutes.
  5. Add cream/milk, stir and let simmer for another 10 minutes, add salt and pepper to taste.*
    NOTE* If you want it to thicken up a bit, sprinkle just a bit of flour into it once it’s done and it will add a bit of thickness without changing the flavour.
  6. Serve with love, and be the friend everyone wants to visit on the weekend.

Enjoy this picture of me ‘surfing’ the Atlantic during my February trip to the island in 2013:

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One Comment Add yours

  1. Cathy says:

    Your Toronto family loved it, yummy! Made with love for sure.

    Like

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