I can do this shit... Benihana who?

He's not the best Teppanyaki chef around that's for sure but still impressive.

I used to dabble in flair bartending and I thought I could hold my own against this prick. That is until.... he started doing it with a knife!

Seafood Chowder - Atlantic Style!

Growing up in the Maritimes as a Greek kid wasn't half bad.

I had the chance to taste the best of both worlds.
At home I'd have a delicious Greek meal one night, and the next day I'd be pounding back a cheeseburger platter or a seafood chowder at a local diner or restaurant.

I'm also a sucker for a good "Fish and Chips". Beer battered fish is usually what you find around Southern New Brunswick... but there is one gem in Saint John where they bread their fish nice and lightly and oh-so tasty. Stop by and check it out!
Steamer's Lobster Company

Now back to the 'Chowdah'.

I haven't made one of these in some time. I don't remember the exact amount of fish and other things that you have to put in there. I usually wing it and it turns out okay. You should too. I learned to make chowder from a friends mother when I dropped by as she was getting it started. I hung out and chit chatted, asked a couple of questions and put it to memory.

Give me a foundation and I'll build on it...

Isn't it spelled Biatch or Beyotch?

Anyway enough of that banter. Get cookin'.

Atlantic Seafood Chowder


Seafood! (Whatever you can find... but make sure you have some halibut, scallops, haddock, lobster)
Garlic (Stick with 2 cloves for now unless you are a garlic head. Too much garlic will ruin it though)
Celery
Onions
Diced Bacon (Use around 4-5 slices, cut em up good)
Diced Potatoes (3-4 of them... if you are thinking in cups think 2-3 cups, or more. DO whatever you want, what do I care? I'm tired of your potato-fiendishness!)
2 Cups of Vegetable Broth (Water will do as well... trust me)
1 Cup of heavy cream
1 Cup of 2 %/Homo. Milk
Butter!!!
Thyme
3 Bay Leaves
Mild Paprika


Alright. Sautée your bacon. Some strain off the fat, I don't strain all of it. That's up to you. A little fat adds flavor.
Add some butter,celery and onions to the mix.Cook that for a bit but don't burn it. Take it out of the pan and off to the side when done.  In the same pan sautee your potatoes for a minute or two with the garlic and thyme. While that cooks get a pot ready. In your pot, add your liquids (cream, broth/water, milk) and bring to a simmer. Toss your bay leaves in there.


Add your mix of vegetables and potatoes. Let that cook for a bit... roughly 20 minutes until the potatoes are tender and it thickens up a bit.


Now... gently add the seafood. (Fish doesn't take long to cook, you're almost done!)


I'm assuming your lobster is already cooked... toss it in too. Let this all simmer for an extra 5-6 minutes. That should be long enough to cook the delicious bounty from the sea you have going on there.


Add just a touch more butter to finish it off.


Remove it off the heat and serve! Hot and fresh is the best. Eat it with some bread and garnish it with some paprika.