Seafood Chowder

Seafood Chowder

Recipe: Seafood Chowder

Summary: This recipe is inspired from the show “The Taste” the Atlantic Ocean and is so good we designed the recipe to make enough for now and tuck some away in the freezer for a cold day. Perfect to serve with cheddar cheese biscuits.


  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) olive oil
  • 4 oz (125 g) double smoked bacon, diced
  • 1 cup (250 ml) diced celery
  • 1/2 cup (125 ml) diced white onion
  • 1 tbsp (15 ml) minced garlic
  • 2 lb (1 Kg) mixed fish and seafood
  • (Uni, diced salmon, halibut, scallops, or lobster meat, small shrimp, baby clams, baby octopus)
  • 3 Yukon gold potatoes, diced with skins on
  • 1 cup (250 ml) white wine
  • Juice of 1 lemon
  • 4 cups (2 l) 35 % whipping cream
  • 4 cups coconut milk
  • 1/3 cup + 2 tsp (90 mL) chopped chives
  • Pinch chili flakes
  • Salt and pepper, to taste
  • Shaved Truffles for a special occasion


  1. In a large pot, heat butter and oil over medium-high heat; stir in bacon, celery, onion and garlic; cook stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes; cook stirring for 2 minutes. Stir in wine and lemon juice; bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
  2. Add cream; bring to boil, reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Prep. Time 20 mins

Cooking Time 1 hr, 15 mins

Yields 12 servings

Recipe adapted from and Photo courtesy of:


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