‘Big Red’ chowder

Ahead of the 2014 Ocean Wise Chowder Chowdown on Nov. 19, Ned Bell of YEW Seafood & Bar at the Four Seasons Hotel shares his recipe for ‘ Big Red’ chowder.

Organic Ocean Humpback Shrimp Chowder
BC Cranberry & Okanagan Apple Relish, Corn
Pink Peppercorns, Agassiz Hazelnuts

Recipe: 4-6 ppl

For the chowder base:

1 litre Organic Avalon dairy 35% cream
2 tbsp butter
1 cup Okanagan Rose wine
1 red onion, diced
1 cup celery, diced
3 tbsp pink peppercorns
3 tbsp sea salt

Method:

-Sauté the onions and celery in the butter
-Add the salt and pink peppercorns.
-Deglaze with the rose, and cook out for a few minutes
-Add the cream and simmer for 20 minutes.
-Puree all the ingredients in a Vita Mix Blender and cool.

For the cranberry apple relish:

1 cup dried B.C. cranberries
1 cup frozen cranberries
1 cup large diced red delicious apples (skins on)
2 tbsp honey
¼ cup each of cranberry and apple juices

For the corn slaw:

1 cup corn tossed with lemon juice and extra virgin olive oil
Season with sea salt

Method:

-Simmer all the ingredients over medium heat for 20 minutes, let cool.

This would also be a great accompaniment for a roasted Ocean Wise salmon or sablefish dish, or a great local cheese plate.

To assemble the chowder:

Warm the soup up with raw humpback shrimp. This will allow the shrimp to cook gently and add flavour. Add the cranberry apple relish, fresh raw corn and crushed hazelnuts.

Serve with dried apple chips and some cheddar corn bread.