A few weeks ago, I promised to post the winning recipe for this year’s Vancouver Aquarium Ocean Wise Chowder Chowdown. Here it is!

Paul Cecconi, executive chef at Local Lounge • Grille, in Summerland, was crowned 2011 champion for this recipe:

Smoked Ocean Wise Out Landish Oyster Chowder with Parsnips, Squash and Brown Butter Breadcrumbs:

Ingredients:

• 1 onion, diced
• 1 rib celery, diced
• 1 carrot, diced
• 1 leek, diced
• 1 med potato, diced
• 2 med parsnip, diced
• 8 cloves garlic, sliced
• 2 cups butternut squash, diced
• ½ cup pancetta, diced
• 1 tbsp fresh thyme, minced
• 1 tbsp smoked paprika
• ½ cup flour
• 1 cup white wine
• 3 ltr fish stock
• 1 ltr whipping cream
• 1 ltr shucked Ocean Wise Out Landish oysters, chopped/house smoked
• Sea salt/cracked black pepper to taste
• ½ loaf white bread, crust removed
• ½ cup butter

For the chowder:
• sauté bacon in soup pot till almost crispy, then add onions, carrot, celery, leek, garlic and smoked paprika and sweat for 5 minutes
• add potato, parsnips and squash and cook a further 5 minutes
• add flour and cook out 5 minutes then add wine, stock and cream and let simmer for 15 minutes
• add in fresh thyme, bay leaves and outlandish oysters and simmer a further 25 minutes
• season to taste

For the brown butter breadcrumbs:
• blend the bread in a food processor till med crumble
• brown the butter in a pan then toss in the crumbs and mix through
• on a cookie sheet lined with parchment paper toast the crumbs in a 300 degree oven till crispy

Source: Vancouver Sun

Posted by websitedev

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