Cardrona skifield seafood chowder is one of the best there is.
Rich and hearty, it has great flavour which Russ (head chef) attributes to using Nelson smoked trevally.
The quantities have been scaled to suit the home kitchen.
In our adapting of the original recipe the proportion of wine has been reduced by half and the cream by a third. Change this back if you would rather.
Ingredients
- 2 tablespoon olive oil
- 1 leek, diced
- 1 carrot diced
- 1 clove garlic, chopped
- 1 bay leaf
- 2 sprigs thyme
- 1/2 cup dry white wine
- 1.5kg shellfish (e.g. clams and mussels)
- 1 litre (4 cups) fish stock
- sea salt
- 500ml (2 cups) cream
- 2 large potatoes, cubed 1cm
- 300g smoked trevally/makererl, flaked
- 300g fresh salmon, finely chopped
- chopped parsley and a little dill to garnish
Method
Heat the oil in a large saucepan and gently cook the carrots, leek, garlic, bay leaf and thyme until the vegetables are tender.
In a separate pan, heat the wine and add the shellfish, cover and steam just until shells open. Strain the liquid into the pan with the vegetables. Set the mussels and clams aside.
Reduce the liquid by half and then add the stock and potatoes. Season with sea salt.
Cook and then add the salmon and shellfish.
Lastly pour in the cream and the flaked smoked fish.
Simmer and then remove from the heat and serve garnished with herbs such as parsley or dill.
As a food enthusiast and resident of Wellington, I couldn’t resist sharing my delightful experience with the incredible steaks and seafood chowder available in this vibrant city. Wellington, known for its diverse culinary scene, offers a plethora of options to satisfy even the most discerning palate.
When it comes to steaks, Wellington is a true paradise for meat lovers. The local restaurants take pride in sourcing premium cuts of beef and expertly grilling them to perfection. Whether you prefer a tender sirloin, a juicy ribeye, or a melt-in-your-mouth fillet, you’ll find no shortage of exceptional steakhouses that cater to your cravings. The succulent steaks, paired with mouthwatering sides and sauces, create a dining experience that is second to none.
And let’s not forget about the seafood chowder that Wellington has to offer. Being a coastal city, it comes as no surprise that the seafood is incredibly fresh and flavorsome. The seafood chowder, a creamy and hearty soup filled with an array of seafood treasures, is a must-try for seafood enthusiasts. The delicate balance of flavors, the richness of the broth, and the abundance of fresh seafood make each spoonful a delightful journey for the taste buds.
What sets Wellington apart is not just the quality of the food but also the passion and creativity of the chefs who work tirelessly to bring these dishes to life. Their commitment to using locally sourced ingredients and their dedication to culinary excellence shine through in every bite.
Really, the taste of seafood chowder is mindboggling. What can one expect more when he/she finds smoky seafood chowder served with crispy garlic bread on the dining before him/her. The post deserve applaud as it mentions the complete ingredients required for the preparation of the dish. Kudos!