SEAFOOD CHOWDER


After spending 5 years in Nova Scotia, let me tell you seafood has become a part of my soul and I always crave it. You’ll be making this recipe non stop for your family and friends!


Grocery List

  • 1 tbsp (15 mL) butter
  • 2 stalks celery chopped
  • 1 onion chopped
  • 1 bay leaf
  • 1 tsp (5 mL) dried dill or dried thyme
  • Salt and pepper to taste
  • 2 large Yukon Gold potatoes peeled and diced
  • 2 cups (500 mL) water or fish stock
  • 1/3 cup (80 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • 2 cups (500 mL) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or a combination
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • Whole grain crackers crumbled

How to make it

  1. In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.
  2. 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.
  3. 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.

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