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.



  1. Remove all the grilled lobster, clams and mussels from their shells and chop to a large chunk.
  2. 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.
  3. Puree in a blender and pass through a medium strainer.
  4. 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.
  5. Season with salt pepper and serve.