Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.
Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.
With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.
|2 Tbsp (30 mL)||butter|
|2 tsp (10 mL)||grated fresh ginger|
|½ cup (125 mL)||finely chopped onion|
|½ cup (125 mL)||diced green bell pepper|
|½ cup (125 mL)||diced red bell pepper|
|½ cup (125 mL)||diced yellow bell pepper|
|2||new yellow potatoes, peeled and diced|
|3 cups (750 mL)||chicken stock|
|1 398 mL/14 fl oz||can of cream-style corn|
|1 cup (250 mL)||frozen or cooked corn kernel|
|1 cup (250 mL)||half-and-half cream (10-12% M.F.)|
|1 tsp (5 mL)||salt, or to taste|
|1 tsp (5 mL)||dried chili flakes or minced fresh Serrano chilies, or to taste|
|6 oz (170 g)||thinly sliced Geoduck from Canada siphon meat|
|2 Tbsp (30 mL)||chopped cilantro|
In a large saucepan, melt butter over medium heat. Add ginger, onion and bell peppers, stir and cook for about 2 minutes or until vegetables are translucent and softened. Stir in potatoes and chicken stock. Lower heat, cover and simmer until potatoes are tender, about 15 minutes. Turn heat to medium, add both creamed corn and corn kernels and cook for 3 minutes. Add cream, season soup with salt and chilies to taste, and bring to a boil.
Add geoduck slices and stir briefly to mix. Remove from heat, cover and steep for 1 minute. Stir in chopped cilantro. Ladle into serving bowls and serve with slices of good crusty bread.
Serves 4 to 6
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