SEAFOOD CHOWDER

Ingredients

• 1 tbsp salted butter
• 1 tbsp grapeseed oil or canola oil
• 1 cup diced celery
• 1 cup diced onion
• 2 cups cubed peeled yellow potatoes (1/2 inch)
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 6 cups no-salt-added chicken broth or fish stock
• 1 1/2 cups whipping cream
• 1 lb (0.5 kg) firm-fleshed white fish fillets, cut into 1 inch pieces
• 1/2 lb (0.25 kg) frozen peeled and deveined raw shrimp, thawed and rinsed
• 6 oz (175 g) smoked candied salmon, chopped
• 1 can (5 oz/142 g) whole baby clams, drained
• 1 tbsp fresh lemon juice
• Salt and freshly ground pepper
• Chopped fresh parsley

Directions

1. Melt butter with oil in a Dutch oven over medium heat. Add celery and onion; sauté until softened, about 4 minutes. Add potatoes and garlic; stir to combine. Add wine and cook, stirring, for 30 seconds. Add broth and cream; stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, about 13 minutes. Add fish, shrimp, salmon and clams; stir to combine. Return to a simmer and cook, uncovered, stirring occasionally, until fish and shrimp are cooked through, about 10 minutes. Remove from heat.
2. Melt butter with oil in a Dutch oven over medium heat.
3. Add celery and onion; sauté until softened, about 4 minutes.
4. Add potatoes and garlic; stir to combine.
5. Add wine and cook, stirring, for 30 seconds.
6. Add broth and cream; stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, about 13 minutes.
7. Add fish, shrimp, salmon and clams; stir to combine. Return to a simmer and cook, uncovered, stirring occasionally, until fish and shrimp are cooked through, about 10 minutes.
8. Remove from heat.
9. Stir in lemon juice. Season to taste with salt and pepper. Serve topped with parsley.