Seafood Chowder
A hearty mixed chowder combining fish, scallops and shrimp in a creamy potato base, a restaurant and home staple in Saint John and along the Fundy coast.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 24 g
- protein
- 26 g
- calories
- 380
Instructions
- 1
Render the salt pork or bacon in a large pot until crisp, then remove and set aside.
- 2
Cook the onion in the remaining fat until soft.
- 3
Add the potatoes and stock and simmer for 15 minutes until the potatoes are tender.
- 4
Stir in the milk and cream and heat gently without boiling.
- 5
Add the fish, scallops and shrimp and simmer gently for 4-5 minutes until just cooked through.
- 6
Season with salt and pepper, stir in the reserved crisp pork, and serve hot.
Chef's tips
Add the seafood in stages if pieces vary a lot in size, so nothing overcooks while waiting for the rest.
Ingredient substitutions
- shrimp → mussels or clams for variety
Storage
Keeps refrigerated up to 2 days.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Overcooking the seafood by adding it too early
- •Boiling once dairy is in the pot
Serving suggestions
Cooked Seafood Chowder?
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