Entree: Norfolk Island – Seafood Chowder (A creamy island-style soup of local white fish, potatoes, and aromatics finished with milk or cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 6 oz (170 g) bacon, diced
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 240 g)
- 2 stalks celery, diced (about 1 cup / 120 g)
- 1 medium carrot, diced (about 1/2 cup / 60 g)
- 3 cloves garlic, minced
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 lb (454 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 1 lb (454 g) firm white fish fillets, such as snapper or cod, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) small raw shrimp, peeled and deveined (optional)
- 3 cups (720 ml) fish stock or low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) cold water
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped chives or green onion for garnish

Instructions

1. In a large heavy pot over medium heat, melt the butter with the olive oil. Add the diced bacon and cook until crisp, about 6–8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish.
2. Add the chopped onion, celery, and carrot to the pot with the remaining bacon fat. Sauté until softened, about 6 minutes. Stir in the garlic, thyme, and bay leaf and cook 1 minute until fragrant.
3. Stir in the potato cubes and add the fish stock. Bring to a simmer, cover, and cook until the potatoes are tender, about 12–15 minutes.
4. While the potatoes cook, whisk the flour with cold water to make a smooth slurry. Slowly stir the slurry into the simmering pot to thicken slightly.
5. Add the milk and cream and bring the chowder back to a gentle simmer (do not boil). Add the fish pieces and shrimp (if using) and simmer gently until the fish is opaque and cooked through, about 4–5 minutes.
6. Remove the bay leaf. Stir in the reserved crispy bacon, chopped parsley, and lemon juice. Season with salt and freshly ground black pepper to taste.
7. Ladle the chowder into bowls and garnish with chopped chives or green onion. Serve hot with crusty bread.