- Yields: 12 servings
- Preparation: 67 minutes
Ingredients
- 2 tbsp (30mL) GAY LEA - Salted Butter
- 2 tbsp (30mL) olive oil
- 4 oz (125g) double smoked bacon, diced
- 1 cup (250mL) celery, diced
- 1/2 cup (125mL) white onion, diced
- 1 tbsp (15mL) garlic, minced
- 2 lb (1Kg) mixed seafood, (diced salmon, halibut, scallops, lobster meat, small shrimp, baby clams)
- 2 1/2 cups (625mL) chicken broth
- 1 cup (250mL) white wine
- 1 lemon juice
- 8 cups (2L) HEWITT'S - Whipping Cream
- 6 tbsp (90mL) chives, chopped
- chili flakes
- salt
- pepper
Instructions
- In a large pot, heat butter and oil on medium high heat; stir in bacon, celery, onion and garlic; cook, stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring, for 2 minutes. Stir in wine and lemon juice; bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
- Add cream; bring to boil, reduce heat and simmer, stirring occasionally, for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.
Tips:
