PEI Seafood Chowder
A mixed chowder combining lobster, mussels, clams and white fish in a cream broth with potato and onion.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •large soup pot
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 22 g
- carbs
- 24 g
- protein
- 26 g
- calories
- 400
Instructions
- 1
Steam the mussels in a splash of water in a covered pot until they open, about 5 minutes; strain and reserve the liquid, discard unopened shells.
- 2
Melt the butter in a large pot and cook the onion until soft.
- 3
Add the potatoes, fish stock and reserved mussel liquid, and simmer 15 minutes until the potatoes are tender.
- 4
Stir in the milk and cream and heat gently.
- 5
Add the fish cubes and simmer 4-5 minutes until just cooked.
- 6
Fold in the lobster, clams and steamed mussels, and warm through for 2-3 minutes.
- 7
Season with salt and pepper and serve hot.
Chef's tips
Add each seafood at a different stage — firmer fish first, delicate shellfish last — so nothing overcooks.
Ingredient substitutions
- haddock → any firm local white fish such as cod or halibut
Storage
Keeps 2 days in the fridge.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Adding all the seafood at once, overcooking some varieties
- •Boiling hard once cream is added
Serving suggestions
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