Canadian seafood chowder

From Newfoundland to the Great Lakes to BC, this chowder shows off the best of Canadian seafood from all across the country. Consider a crisp white wine or a West Coast IPA to bring your taste buds alive.

Prep
20 mins
Cook
30 mins
Yield
4 to 6 servings
Print recipe
Canadian Seafood Chowder
Ingredients
  • 50 mL clarified butter

  • 1 medium onion diced

  • 1 leek diced

  • 2 stalks of celery diced

  • 75 mL dry white wine

  • 2 L fish stock

  • 50 g flour

  • 250 mL heavy cream

  • 75 g BC sablefish (smoked)

  • 75 g Manitoulin Island lake trout

  • 75 g bay scallops

  • 75 g Fogo Island shrimp

  • 50 g Fogo snow crab cracker

  • 75 g fingerling yellow and purple potatoes cooked and sliced

  • 20 g salmon roe

  • 1 tsp crème fraîche

  • 1 tsp dill roughly chopped

  • 1 tsp tarragon roughly chopped

  • Vancouver Island sea salt to taste

  • Toasted black pepper ground to taste

Instructions

Step 1
Sauté onions, leek, and celery in clarified butter for about 2 minutes, sprinkle with flour and cook on medium-low heat while stirring. Once flour is cooked, add white wine and reduce by half. 

Step 2
Add half the fish stock and simmer for 5 minutes, stir in heavy cream and simmer for a few minutes. Season the soup with salt and pepper.

Step 3
In a separate pot, simmer the remaining fish stock and blanch bay scallops, Fogo Island shrimp, and diced trout. Season them with herbs and salt and pepper, then set aside.

Step 4
Place diced smoked sablefish, blanched seafood, and sliced fingerling potatoes in a large soup bowl. 

Step 5
Pour the soup over. Garnish with crème fraîche, salmon roe and snow crab cracker.