Entree: Canada – Atlantic Canada – Seafood Chowder (Thick, creamy Atlantic Canadian soup of mixed local seafood, potatoes, and aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 slices bacon, approx. 2 oz (60 g)
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 2 stalks celery, chopped, about 3 oz (85 g)
- 1 medium carrot, diced, approx. 2 oz (60 g)
- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (45 ml) all-purpose flour
- 4 cups (950 ml) fish stock or clam juice
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 lb 8 oz (700 g) cod or haddock fillets, skin removed, cut into 1-inch pieces
- 8 oz (225 g) sea scallops
- 8 oz (225 g) peeled shrimp, tails removed
- 12 littleneck clams, approx. 1 lb (450 g) total in shell, scrubbed
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced
- 2 bay leaves
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1 tbsp (15 ml) lemon juice (optional)
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped chives or green onion for garnish (optional)

Instructions

1. In a large heavy pot, cook the bacon over medium heat until crisp. Remove bacon, drain on paper towels and reserve; crumble when cool. Leave 1 tbsp (15 ml) of bacon fat in the pot and discard the rest, or reserve extra for cooking.
2. Add the butter to the pot with the bacon fat. Sauté the onion, celery, and carrot over medium heat until softened and the onion is translucent, about 6–8 minutes.
3. Stir in the flour and cook 1–2 minutes to form a roux, stirring constantly so it does not brown. Gradually whisk in the fish stock until smooth.
4. Add the diced potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are nearly tender, about 12–15 minutes.
5. Reduce heat to low and stir in the milk and cream. Gently simmer (do not boil) for 5 minutes to heat through and thicken. Adjust seasoning with Worcestershire sauce, salt, and pepper.
6. Add the firmest seafood first (cod/haddock pieces and scallops). Simmer gently 4–6 minutes, then add shrimp and clams. Cover and cook until shrimp are opaque and clams have opened, about 3–5 minutes. Discard any clams that do not open.
7. Stir in lemon juice (if using) and chopped parsley. Taste and adjust salt and pepper as needed. Serve topped with crumbled bacon and chopped chives, with crusty bread on the side.