Seafood, Bacon and Potato Chowder Chef Aaron Ferrill

2011 International Chowder Champion Winning Recipe, Chef Aaron Ferrill, The Selkirk


1 small onion, peeled

1 medium carrot, peeled

1 leek, trimmed

1 small potato

1 celery stalk, trimmed

30ml olive oil

28gr double smoked bacon trim

4 garlic cloves, peeled and crushed

small handful of herb stalks (basil, cilantro, tarragon)

6 white peppercorns crushed

Chowder Garnish

8gr cooked bruniose of carrot, celery, potato and bacon lardons per portion

Flowering chive or pea sprouts

1 lemon grass stalk

1 star anise

10 coriander seeds

Large glass of brandy

Large glass of white wine

750ml chicken stock

Crab shells (optional but better)

150ml whipping cream

120gr crabmeat

50ml unsalted butter, in pieces

Sea salt and pepper lemon juice to taste

(14gr Atlantic baby shrimp, 3 bay scallops, 28gr salmon, 28gr halibut) cooked seafood per portion

Chop the onion, carrot, leek and celery. Heat the olive oil in a medium pan and cook the chopped vegetables with the garlic until evenly browned. Add the herb stalks, lemon grass, peppercorns, star anise, and coriander seeds, then stir in the bacon trim and cook for 3 to 4 minutes. Add the brandy and flambe. When the flame dies down, add the wine and let bubble until reduced to a sticky consistency. Pour in the stock (adding any crab shells you may have saved at this stage). Bring to a simmer and cook gently for 20 minutes.

To finish the soup, pass the stock through a fine strainer into a clean pan, pressing the residue in the strainer with the back of a wooden spoon to extract as much flavour as possible. Whisk in the brown crab meat and the cream and heat through. Reduce slightly if necessary. Whisk in the butter, a little at a time. Finally, season with salt and pepper and add a squeeze of lemon juice to taste. If you wish, froth up the soup with a hand-held stick blender just before serving.

Garnish with cooked seafood, bacon lardons and vegetable mixture to each bowl, pour the hot soup over, and flowering chive and serve.