Fraser Whirl Chowder

History of Fraser Whirl Chowder

Fraser Whirl Chowder is a delightful and hearty soup that originates from the coastal regions of the Pacific Northwest. Named after the swirling waters of the Fraser River, this dish combines the richness of the area’s seafood with a creamy, indulgent base. It has been a staple in local cuisine for generations, offering warmth and sustenance to fishermen returning from a day at sea.

The creation of Fraser Whirl Chowder is deeply rooted in the traditions of using fresh, locally sourced ingredients. As a testament to the river’s bounty, this chowder captures the essence of the region’s culinary heritage.

Ingredients for Fraser Whirl Chowder

• Butter - 2 tablespoons
• Onion - 1 medium, diced
• Celery - 2 stalks, diced
• Carrot - 1 large, diced
• Garlic - 2 cloves, minced
• Flour - 2 tablespoons
• Fish Stock - 4 cups
• Potatoes - 2 large, peeled and cubed
• Salmon Fillets - 2, cubed
• Halibut Fillets - 1, cubed
• Heavy Cream - 1 cup
• Bay Leaf - 1
• Fresh Thyme - 1 tablespoon
• Fresh Parsley - 2 tablespoons, chopped
• Salt - to taste
• Black Pepper - to taste
• Lemon - 1, juiced

Preparation

Preparation Steps

1. Begin by preparing all the vegetables. Dice the onion, celery, and carrot. Mince the garlic.
2. Peel and cube the potatoes, set aside in a bowl of water to prevent browning.
3. Cube the salmon and halibut fillets into bite-sized pieces and refrigerate until ready to use.

Cooking Process

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, and carrot. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Sprinkle the flour over the sautéed vegetables and stir well. Cook for about 2 minutes to eliminate the raw flour taste.
5. Gradually add the fish stock while stirring constantly to avoid lumps. Increase the heat to bring the mixture to a boil.
6. Once boiling, add the cubed potatoes and the bay leaf. Reduce the heat to a simmer and cook until the potatoes are tender, roughly 15-20 minutes.
7. Add the cubed salmon and halibut to the pot and simmer gently until the fish is cooked through, approximately 5-7 minutes.
8. Pour in the heavy cream and stir to combine. Allow the chowder to warm through without boiling.
9. Season the chowder with fresh thyme, salt, and black pepper to taste.
10. Finish by stirring in the lemon juice and garnishing with fresh parsley.

Enjoying Fraser Whirl Chowder

Allow the Fraser Whirl Chowder to cool slightly before serving. This allows the flavors to meld beautifully. Serve the chowder with a slice of crusty bread for dipping and a side salad for a complete meal. The rich creaminess of the chowder complements the texture of the seafood perfectly, providing a satisfying meal that warms the soul on a chilly day. Set a cooking timer to ensure each ingredient is added at the right time, preserving the integrity of flavors.

This chowder pairs wonderfully with a crisp white wine or a light ale. Savor the complexities of the chowder as you relax, perhaps enjoying the scenic beauty of your surroundings or the company of friends and family.