Charcoal grilled seafood and corn chowder

Chef Jason Parsons takes all his delicious grilled seafood and blends it together in this hearty, creamy seafood chowder.

whole grilled lobsters

1/2 lb

grilled pasta clams

1/2 lb

grilled mussels

10 cobs

grilled corn

1/2 cup

butter

1/2 cup

finely chopped shallots

2 cloves

chopped garlic

1 cup

peeled, diced potato

1/2 cup

diced celery

1/2 cup

diced leeks

1/2 cup

diced fennel

1 cup

white wine, (chardonnay recommended, sparkling wine even better)

1 cup

fish stock, can replace with vegetable stock

2 cups

vegetable stock

1 cup

35% cream

1 cup

roughly chopped herbs, (rosemary, parsley, etc.)

Remove all the grilled lobster, clams and mussels from their shells and chop to a large chunk.
In a large pot, melt the butter over medium to high heat. Add in the shallots, garlic, leeks, celery and fennel. Sauté without colour for 2 minutes, remove the grilled corn from the cob and add ¾ of the niblets into the pot along withthe diced potatoes. Continue to sauté for another minute and then add in the white, ½ the herbs and bring to a simmer. Reduce the wine by half and then add in the fish stock and veg stock. Simmer for approximately 30 minutes until all the vegetables are cooked through.
Puree in a blender and pass through a medium strainer.
Place in a clean pot and return to the heat. Bring the soup to a simmer and then add in the cream, all the seafood and the remaining corn niblets and herbs.
Season with salt pepper and serve.