Creamy Seafood Chowder

Filled with bold and rich flavours, pair this creamy seafood chowder with Tom Gore Vineyards Chardonnay.

Seafood chowder with Tom Gore Vineyards wine
Creamy Seafood Chowder
Creamy Seafood Chowder
Servings
6-8
Servings
6-8
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. In a heavy bottomed sauce pan, on low heat, sweat leeks in butter until translucent. Add celery and cook until soft. Add garlic and thyme and cook for 1 minute then evenly incorporate flour. Raise heat to medium and cook for 3 more minutes while constantly stirring.
  2. Whisk in wine and cook for 1 minute then whisk in the fish stock. Bring to a boil. Reduce to a simmer and whisk in the heavy cream.
  3. Add the rock shrimp; once they are half way cooked through, add the halibut and clams.
  4. Once all the seafood is completely cooked, add the fingerling potatoes.
  5. Garnish with parsley and serve immediately.