Petite Fresh Salmon Chowder with Seafood Pancakes

Seafood Pancakes

1. In a large bowl, sift together the flour, cornstarch and salt
2. Whisk the egg with the water, then whisk into the flour mixture until smooth
3. In an 8-inch nonstick fry pan, heat 1 tablespoon of the oil
4. Add the Shallots then the prawns and cook over high heat until prawns change colour, about 1 minute
5. Add one quarter each of the shrimp and squid, scattering them evenly in the pan
6. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes
7. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds
8. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients
9. Serve with a Soy Dipping Sauce

Petite Fresh Salmon Chowder

1. Heat butter over medium-low heat
2. Add celery, carrot, and onion. Sautee, stirring for 5 to 7 minutes until celery is tender
3. Stir in the flour until well blended
4. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently
5. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender
6. Add the salmon and peas. Cook, stirring, for 2 minutes
7. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble
8. Taste and add salt and pepper
9. Serve in Mini Ramekins