Canadian National Dishes

Atlantic Canadian Seafood Chowder

Name: Atlantic Canadian Seafood Chowder
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 100 g smoked bacon, cut into small pieces; 30 g unsalted butter; 180 g yellow onion, finely diced; 100 g celery, finely diced; 100 g carrot, finely diced; 30 g all-purpose flour; 150 ml dry white wine; 1.2 L lower-sodium fish stock; 600 g waxy potatoes, peeled and cut into 1.5 cm cubes; 250 ml 35% cream; 250 ml whole milk; 400 g skinless haddock fillet, cut into 3 cm chunks; 250 g skinless salmon fillet, cut into 3 cm chunks; 250 g peeled raw shrimp, thawed in the refrigerator if frozen; 250 g raw bay scallops, thawed in the refrigerator if frozen; 2 bay leaves; 2 g dried thyme; 5 g fine salt, or to taste depending on the stock; 1 g freshly ground black pepper; 10 g fresh chives, finely sliced

This hearty Maritime-style chowder brings together tender fish, shellfish, potatoes and a gently creamy broth. Published Atlantic Canadian versions vary widely: some centre on mussels, others use haddock, lobster, scallops or whatever is fresh. This home version combines haddock, salmon, shrimp and bay scallops with the savoury base of bacon, onion, celery and carrot. It is rich without being thickened into a paste, and the seafood is added in stages so it stays tender.

Canadian National Dishes

A bowl of creamy Maritime seafood chowder with haddock, salmon, shrimp, scallops, potato, carrot and chives. — Creamy seafood chowder with fresh chives and crusty bread.

Prep 25 minutes

Cook 40 minutes

Total 65 minutes

Calories About 610 kcal per serving

Ingredients ↓

Overview

Atlantic Canadian Seafood Chowder

There is no single seafood mix or thickness that defines chowder across the Maritime provinces. PEI examples may combine several kinds of local seafood with bacon, potatoes, vegetables, milk and cream; Newfoundland versions also vary by household and often feature cod, scallops or shrimp. This practical home recipe uses a balanced mix of fish and shellfish. The gentle dairy base should simmer rather than boil, while separate temperature targets keep the seafood safely cooked without overcooking it.

Practical

Cut the potatoes and vegetables to similar sizes so they cook evenly.
Use lower-sodium fish stock and season at the end; bacon and stock both contribute salt.
Keep the chowder at a gentle simmer after adding dairy. A hard boil can cause a grainy or separated texture.
Add the fish before the shrimp and scallops. Check fish for 70°C and shellfish for 74°C with a clean digital thermometer.
If using frozen seafood, thaw it in the refrigerator in a leakproof container and drain it before cooking.

Ingredients

Chowder base

100 g smoked bacon, cut into small pieces
30 g unsalted butter
180 g yellow onion, finely diced
100 g celery, finely diced
100 g carrot, finely diced
30 g all-purpose flour
150 ml dry white wine
1.2 L lower-sodium fish stock
600 g waxy potatoes, peeled and cut into 1.5 cm cubes
250 ml 35% cream
250 ml whole milk

Seafood

400 g skinless haddock fillet, cut into 3 cm chunks
250 g skinless salmon fillet, cut into 3 cm chunks
250 g peeled raw shrimp, thawed in the refrigerator if frozen
250 g raw bay scallops, thawed in the refrigerator if frozen

Seasoning and finish

2 bay leaves
2 g dried thyme
5 g fine salt, or to taste depending on the stock
1 g freshly ground black pepper
10 g fresh chives, finely sliced

Directions

Method

Prepare and chill the seafoodKeep the raw seafood refrigerated at or below 4°C until needed. If frozen, thaw it in a leakproof container in the refrigerator, then drain. Use separate utensils and a clean board for the raw seafood.
Cook the bacon and vegetablesIn a large heavy pot over medium heat, cook the bacon for about 5–7 minutes until its fat renders and the pieces are tender but not crisp. Add the butter, onion, celery and carrot. Cook for 6–8 minutes until softened.
Build the brothStir in the flour and thyme and cook for 1 minute. Add the wine and scrape up the browned bits. Pour in the fish stock, add potatoes and bay leaves, and bring to a gentle simmer. Partly cover and cook for 12–15 minutes, until the potatoes are tender.
Add the dairy and fishStir in the cream and milk and return the base to a gentle simmer; do not boil. Add haddock and salmon. Cook gently, stirring as little as possible, until the thickest fish pieces reach 70°C.
Finish the shellfishAdd shrimp and scallops. Continue gently cooking until the largest shellfish pieces reach 74°C. Use a clean digital thermometer rather than colour alone. Remove the bay leaves, then season with salt and pepper and stir in the chives.
Serve and store safelyServe hot. Refrigerate leftovers in shallow containers within 2 hours and use within 2 days. Reheat only the portion you need to 74°C, stirring carefully; avoid repeatedly cooling and reheating the full pot.

Practical

Serving

Make ahead: Prepare and refrigerate the chopped vegetables separately. You can make the broth and potato base ahead, chill it promptly, then bring it back to a simmer before adding the dairy and seafood. For best texture, cook the seafood just before serving.

Make-ahead

Storage: Cool leftovers promptly in shallow containers and refrigerate at or below 4°C within 2 hours. Use within 2 days. Reheat gently, stirring, until the portion reaches 74°C. Do not leave chowder at room temperature to cool in the pot.

Storage and reheating

Serving: Serve with crusty bread, oatcakes or a simple green salad. Add extra chives at the table.

Control points

The broth is too thinMash a few cooked potato cubes against the side of the pot and stir them back in; avoid adding extra flour at the end.
The broth looks splitLower the heat and stop boiling after adding dairy. Stir gently; the flavour remains good even if the texture is less smooth.
The fish breaks apartStir less and add the fish in larger pieces.
The seafood is overcookedNext time, add the shrimp and scallops later and check temperatures as soon as they approach doneness.
The chowder tastes too saltyUse lower-sodium stock, omit or reduce added salt and finish with a little extra cream or milk.

Nutrition

Serving sizeOne-sixth of the recipe
CaloriesAbout 610 kcal
CarbohydrateAbout 36 g
ProteinAbout 37 g
FatAbout 30 g
FibreAbout 3 g
SodiumAbout 1,150 mg

Rounded ingredient-based estimate per serving using typical values for bacon, butter, flour, potatoes, cream, milk, haddock, salmon, shrimp and scallops. Fish stock, bacon and seafood labels vary substantially, so these figures are approximate rather than laboratory analysis or package-label values.

This chowder contains fish (haddock and salmon), crustacean (shrimp), mollusc (scallop), milk, wheat and sulphites from wine. Check stock, bacon and wine labels for other allergens and cross-contact. Keep raw seafood separate from ready-to-eat food, wash hands and sanitize utensils and boards. Cook fish to 70°C and shrimp and scallops to 74°C. Refrigerate leftovers within 2 hours and reheat to 74°C.

FAQ

Can I change the seafood?

Yes. Atlantic chowders vary, and the mix can reflect what is available. Keep the total amount similar and cook each fish or shellfish safely to its recommended temperature.

Can I leave out the wine?

Yes. Replace it with the same amount of fish stock and add a small squeeze of lemon at the end for balance.

Can I freeze the finished chowder?

Cream-based chowder can separate after freezing. For better texture, freeze the broth and potato base before adding dairy and seafood, then finish it fresh. Refrigerate any thawed base and use promptly.

Finish

Add fresh chives just before serving.
Put crusty bread or oatcakes on the table for the creamy broth.