2013 Winning Chowder Recipe by Chef Kyle Panton

The “Belfaster”

8 oz. Diced cooking onion
4 oz. Diced celery
3 oz. Diced carrot
3 oz. Diced shallots
12 oz. baby red potatoes
8 oz. Diced Taylor’s belly bacon
1 oz. chopped “Countryside” chives
2 cob of PEI “Peaches and Cream” corn (grilled)
4 oz. Butter
2 oz. Flour
32 oz. Whipping cream
12 oz milk
36 mussels, cleaned and steamed out of shell (see attached recipe for steaming broth)
36 clams, cleaned and steamed out of shell (same recipe as mussels)
8 oz. Diced fresh Salmon belly
8 oz. Diced fresh PEI Halibut fillet
8oz. local Scallops
Sea salt and ground white pepper to taste 

Topped with fried Colville Bay Oyster

Fresh Made Chive Biscuits

(Method not disclosed for proprietary reasons)

 

Seafood Steaming Recipe:

8 oz. white wine
4 oz. olive oil
14 oz. diced over ripe tomatoes, concasse
1 bay leaf
4 greens onions roughly chopped
8 basil leaves
2 tsp. whole black peppercorns
2 tsp. Sea salt¼ tsp. ground red chili peppers
2 whole lemons, halved

(Method not disclosed for proprietary reasons)