Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Joyce Julian – Potlotek, Unama’ki

Ingredients:

• 2 cups heavy cream
• 2–3 tbsp flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dill
• 2 cloves garlic, minced
• 1 tsp parsley
• 1 tsp chives
• 1/2 tsp thyme
• 1/2 tsp summer savory
• 1/2 lb lobster meat
• 1/2 lb haddock
• 1/2 lb scallops
• 1/2 lb mussels, cleaned and de-bearded
• 3 medium potatoes, diced
• 2 carrots, diced
• 1 large onion, diced

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Directions:

1. Dice the potatoes, carrots, and onion.
2. In a large pot, whisk together heavy cream and flour over medium heat to start thickening. Stir until smooth.
3. Add seasonings (salt, pepper, dill, garlic, parsley, chives, thyme, summer savory) and enough water to fill the pot halfway.
4. Bring to a slight boil and add the diced vegetables. Simmer for 20 minutes.
5. Add the seafood. If using frozen seafood, add it with the vegetables. Stir occasionally.
6. Reduce heat to medium-low and cook until the vegetables are tender and the seafood is cooked through (approximately 20–30 minutes).
7. Adjust seasoning to taste before serving.

Notes:

• This chowder is perfect with fresh-baked rolls or pre-baked rolls warmed with butter.
• Feel free to experiment with seasonings or ingredients to suit your taste.
• For best results, ensure shellfish are fresh, discarding any mussels that remain open after cooking.