This Canadian Seafood Chowder is perfect for a cold winter day. Canada is blessed with an abundance of great seafood. It is hearty and can be made with an endless variety of fish and shell fish. I made this one with a seafood blend that I found in season at my local market. This could be served on its own with a nice French baguette and would make a wonderful lunch. Enjoy!
Canada Seafood Chowder
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Soup
Cuisine: Canada
Serves: 4
Ingredients
- 1 Tablespoon butter
- 3 pieces Canadian bacon, chopped (optional)
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 bay leaf
- 1 teaspoon dried dill or thyme
- Salt and Pepper to taste
- 2 large potatoes, peeled and diced
- 2 cups water or fish stock
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 cups chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters)
- 2 Tablespoons freshly squeezed lemon juice
- Whole grain crackers, crumbled
Instructions
- In a large pot, melt butter over medium heat. If using the Canadian bacon, cook it first and eliminate the butter and saute the following in the bacon fat.
- Saute celery, onion, bay leaf, dill, ½ tsp salt and ¼ tsp pepper for about 5 min or until onions start to brown.
- Stir in potatoes; saute for 2 min.
- Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.
- Whisk flour into milk and stir into pot; bring to a simmer, stirring often.
- Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot.
- Discard bay leaf.
- Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.
