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.

20 mins
30 mins
4 to 6 servings
Canadian Seafood Chowder

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.