2016 PEI Potato Chowder Winning Recipe

Piatto Seafood Chowder 2016 

For Chowder:

1 Tbsp olive oil

1 lb Piatto house-made Italian sausage, uncooked.

2 large yellow onions, minced

1 tsp chili flakes

2 cloves garlic, minced

half fennel bulb, minced

3 lbs small new potatoes, halved

1/2 cup white wine

3 L whipping cream

2 lb uncooked PEI mussels in shell

1 lb cooked PEI mussel meat, cooking broth reserved

1 lb cooked PEI bar clams, cooking broth reserved

juice and zest of half a lemon

Salt and pepper to taste, fresh basil leaves to garnish

Fried House-made lobster Arancini (risotto balls) to garnish

Sundried tomato pesto to garnish

Heat oil in a heavy bottom stock pot, then add sausage, onion, garlic, chili flakes and fennel. Cook, stirring, for 10 minutes, until sausage is cooked through. Deglaze with white wine.

Add potatoes, reserved mussel and clam broth (about 1 L each) and cream. Bring to a simmer and cook for about 30 minutes, until potatoes are tender and cream begins to thicken.

Just before serving, add raw mussels to simmering chowder, cook 2 minutes, then add cooked mussel and clam meats. Stir in lemon juice and zest and season to taste with salt and pepper.

Garnish with freshly fried arancini balls, fresh basil leaves and a drizzle of sundried tomato pesto.