Chef Paul Stewart is cooking off Chowder for Canada. He writes from Nanaimo, B.C.
Today, I will be down at the Nanaimo harbour serving a seafood chowder as I compete for bragging rights in the annual chowder cook-off. After that, I will be returning the the Wesley Street restaurant and grilling British Columbian Sockeye Salmon as part of our weekend 4 course menu. The chowder will have fresh halibut, sockeye and butter clams, all fished in coastal waters. I have added roasted peaches and cream corn as well as local smoked slab bacon. I will finish it with fresh herbs and some basil pesto puff pastry croutons. The source of our ingredients? From local fishermen of course!!!