Fairmont Seafood Chowder - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 ounces double smoked bacon, diced
1 cup celery, diced
1/2 cup white onion, diced
1 tablespoon garlic, minced
2 lbs mixed seafood, diced (salmon, halibut, scallops, or lobster meat, small shrimp, baby clams)
3 yukon gold potatoes, diced with skins on
1 cup white wine
1 lemon, juice of
8 cups whipping cream
6 tablespoons chives, chopped
1 pinch chili flakes
salt and pepper

Preparation

In large pot, heat butter and oil over medium-high heat
Stir in bacon, celery, onion and garlic.
Stirring fairly continuously, for 3 to 5 minutes or until onions are soft.
Add the seafood and potatoes.
Cook, stirring often, for 2 minutes.
Stir in wine and lemon juice and bring to boil.
Reduce heat and simmer 10 minutes or until stock reduced by three quarters.
Add cream, then bring to boil again.
Reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly.
Stir in chives, chili flakes and season with salt and pepper.