Milk International Chowder Challenge Recipe
Competitor Name: Kurt Waldele
Recipe: East Coast (Prince Edward Island) Seafood Chowder with a 
Far East Twist Served with crispy Milk Wafers 

Ingredients: (Makes approx. 7 litres)
All Seafood and Fish are Prince Edward Island origin 

2 Female lobsters (2lbs. each)
20 Scallops (10-20 count)
20 Mussels washed and cleaned
40 Quahogs washed and cleaned
12 oz Flounder boneless, skinless and cut in 1 oz pieces
12 oz Farmed Char boneless, skinless and cut in 1 oz pieces
½ cup olive oil
12 oz cooked and smoked pork belly cut in small dice
4 oz unsalted butter
¼ cup fresh garlic finely chopped
1 ½ cup red onion finely chopped
2 cups carrots peeled and diced
2 cups celery root peeled and diced
2 cups fennel bulb diced
3 cups PEI russet potatoes
1/3 litre Dry white wine
3 litres Good quality homemade fish stock
1 litre 35% cream
½ litre Homo milk
1/3 litre Coconut Cream
½ cup fresh ginger cut in thin slices
20 fresh lime leafs (torn by hand in pieces for max. flavor release)
3 small red Thai chilies cut up
1 tsp. Red Thai curry paste
1 bunch fresh coriander coarsely chopped
Cheese cloth to make spice sachet 

Directions
In a heavy Paderno skillet render pork belly until all fat has been released. 
Remove fat from pot add butter, garlic, onions, carrots, celery, and fennel. 
Saute for 2 minutes on medium. Heat, add white wine and reduce to half, now 
add fish stock cream, milk and potatoes and simmer slowly until all 
vegetables are almost tender. In the meantime cook lobster in boiling 
saltwater for only 2 min. Cool off in ice water. 

Cut lobster tail in 4 equal pieces leaving shell on. Cut claws and knuckles also 
in equal pieces, again leaving shell on meat. With a teaspoon remove lobster 
green roe from main body and chop roe on cutting board very fine. Set aside 
in small bowl. Steam quahogs and remove meat, discard shells and set meat 
covered aside. 

In a separate Paderno Pot bring olive oil to medium to high heat, add lobster tails, 
claws and knuckles and sauté constantly moving lobster with wooden spoon until 
nice roasting lobster aroma develops, remove from heat and keep warm. 
Now place ginger, lime leafs, chilies and curry in cheese clothe and form a 
sachet and add with coconut cream to chowder and simmer for 4 min. At this 
point, with a whisk, mix in lobster roe and bring to a short boil. This will give 
the chowder a very pleasing rose color once the very green lobster roe 
becomes instantly red when exposed to heat. Add all seafood to chowder and 
simmer slowly until fish and lobster are tender and mussels have opened.

Remove spice sachet from chowder, season with salt, add fresh coriander 
and serve with crispy milk wafers:
Note: The lobster and mussels can be served with the shell on which is fine 
in a large soup plate but should be de shelled when served in a bowl. Bon Appetite.

Milk Wafer- makes 8
Ingredients:
¾ cup dried milk powder
2/3 cup egg whites
7 oz. Melted butter
1 tbs sugar
Salt
Method: Preheat oven to 300 F. Mix the milk powder with the egg whites. Mix 
melted butter with sugar and salt and fold in to egg white mixture. Line baking 
sheet with parchment paper, brush 8 equal amounts to sheet 2 by 6 inch in 
size and bake until golden. Remove from oven, cool and store in airtight 
container. Repeat process to achieve desired amount.
 
Source:  peishellfish.com