Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Atlantic Canada Seafood Chowder

Makes: 10-12 servings

Famous East Coast seafood and tasty potatoes in a rich and creamy soup


  • 4-5 strips smoked bacon (optional)
  • ½ cup onions, chopped
  • 1 stalk of celery, finely chopped
  • ¼ cup butter or margarine
  • 2 tbsp all-purpose flour
  • 4 cups potatoes, peeled and diced
  • 1 cup water
  • 1 lb fish fillets (haddock or cod)
  • 3 lbs Atlantic seafood (your choice of a mix of mussels, shrimp, scallops, lobster, clams)
  • 4 cups blend (10% cream)
  • 3 cups milk
  • 1 tsp salt (or to taste)
  • pepper, to taste


    Prepare seafood:
  • Fish: De-bone fish fillets and cut into 1-inch (2.5cm) pieces.
  • Mussels or clams: steam and shuck
  • Lobster: If frozen, thaw lobster reserving the lobster liquor (add this liquor with the milk later). Remove any bits of shell or cartilage and cut into bite-size pieces.
  • Shrimp: remove shell
  • In a heavy saucepan, cook the bacon (if using). Remove bacon, cut into small pieces and set aside. Pour off all but 1 tbsp of the drippings. Add onion, celery and butter and sauté until tender. Stir in flour and cook for 1 minute. Add potatoes and enough water to cover, bring to a boil, cook until tender. Add fish and other uncooked seafood and simmer for 5 minutes, stirring once or twice. Add blend, milk, cooked seafood, bacon (if using) and seasonings. Heat gently (do not boil). Serve with buttermilk biscuits.
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