Canadian Aboriginal Peoples Seafood Chowder Toody Ni

---

This rich and delicious chowder was a favourite with customers at the toody ni grill. it can be a meal in itself with bannock, though it is also great as a soup course in a full dinner—provided you don’t get too carried away with the serving size. serve a small bowl or cupful as one course in a wonderful native feast for all your guests.

---

Steps

---

In a large saucepan , bring fish stock to a boil.

---

In a large heavy soup pot over medium high heat , heat bacon fat.

---

Saute onion , celery , garlic and bay leaf until onions are transparent.

---

Stir in flour and cook , stirring , 2 minutes.

---

Slowly add hot stock to the roux , stirring well to prevent lumps.

---

Bring to a simmer.

---

Add potato , carrot and green pepper.

---

Simmer until vegetables are tender.

---

Add clams , salmon and red snapper.

---

Cook over low heat until fish is cooked through and tender , about 10 minutes.

---

Discard bay leaf.

---

Season with salt and pepper.

---

Remove from heat and stir in just enough cream to turn the chowder white.

---

Serves 10 to 12 as a starter , 6 to 8 as a main course.

---

Feast ! canadian native cuisine for all seasons.

---

Ingredients

---

fish stock, bacon fat, onion, celery, garlic cloves, bay leaf, all-purpose flour, potato, carrot, green pepper, salmon, clam, red snapper, salt and pepper, whipping cream