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KURRI SQUASH & SEAFOOD CHOWDER

Posted on by Ali Madsen

For Chowder Base:

  • 1 oz. butter
  • 2 lbs Kurri Squash, peel, seeded and cut into 1 inch cubes
  • 2 stalks of lemon grass chopped
  • 1 small bulb of ginger, chopped
  • 1 large carrot roughly, chopped
  • 4 stalks of celery, chopped
  • 1 large yellow onion, chopped
  • 1 leek, whites only, thinly sliced
  • 1 head of garlic, chopped
  • 2 liters of chicken stock
  • 2 liters of coconut milk
  • 1 tbsp of Thai red curry paste
  • juice from 3 limes
  • 1 tbsp fish sauce
  • salt and white pepper 

Directions:

In a large stock pot over medium heat melt the butter. Add the lemon grass, ginger, carrot, celery, onion and garlic. Turn the heat down to low. Slowly sweat the vegetables for about 15 to 20 minutes or until the vegetables are tender. Then add the squash and continue cooking for approximately 10 minutes. Add the chicken stock to the pot. Bring the chicken stock up to a boil and simmer for about 10 minutes. Add the coconut milk, thyme and bay leaf and continue to simmer for approximately 15 minutes. Process the chowder base in a blender until smooth and creamy. Strain the chowder base through a fine strainer and add the lime juice and fish sauce. Add the salt and white pepper to taste.

For The Chowder:

  • 1 cup of diced Kurri squash
  • 1 cup of dice potatoes
  • 8 baby squash (patti pans or crook neck) quartered
  • 8 kohlrabi peeled and quartered
  • ½ cup of pearl onions
  • ½ lbs organic ocean spot prawns
  • 1 lbs organic ocean mussels
  • ½ lbs of organic ocean halibut cut into 1 inch dice
  • 100 ml of whipping cream

Directions:

Bring the chowder base to a boil. Add the kurri squash, potatoes, baby squash, pearl onions and cook until tender (approximately 15 mins). Add the mussels, prawns, and halibut and cook until the mussel open and the seafood is cooked. Add the cream and cook for 1 minute. Serve the chowder in bowls topped with chopped chives and a drizzle of olive oil!

Page 41 on Fall Calendar

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