There’s something about a good seafood chowder that feels familiar in the best way — warm, generous, and built from simple ingredients that come together with a bit of care. This version leans into that, with a creamy base, tender potatoes, and a mix of seafood that brings both sweetness and depth.
Lobster stock forms the backbone, layered with white wine, herbs, and a mix of scallops, haddock, lobster, and smoked salmon. The smoked salmon is folded in at the end, adding a subtle richness and a gentle savoury note that rounds everything out.
It’s the kind of chowder that feels just as right on a quiet evening as it does served at the centre of the table with warm bread alongside.
Yield: about 3 litres
Ingredients
- 2 tbsp canola oil
- 70 g yellow onion, diced
- 140 g carrots, finely diced
- 30 g garlic, minced
- 460 g russet potato, peeled and diced
- 1 bay leaf
- ⅓ cup white wine
- 1.4 L lobster stock
- 600 ml heavy cream (35%)
- 220 g bay scallops
- 100 g lobster
- 250 g haddock
- 150 g smoked salmon, cut into pieces
- 5 g fresh thyme, finely chopped
- 7 g fresh parsley, finely chopped
- 2 tbsp cornstarch
- salt, to taste
- black pepper, to taste
Method
- Warm the canola oil in a large pot over medium heat.
- Add the onion, carrots, garlic, potatoes, and bay leaf. Cook gently, stirring, until the vegetables begin to soften, about 5 to 7 minutes.
- Pour in the white wine and let it cook down for a few minutes, allowing the alcohol to cook off.
- Add the lobster stock and bring to a gentle simmer. Cook until the potatoes are tender but still holding their shape.
- Stir in the cream, thyme, and parsley. Season lightly with salt and pepper.
- In a small bowl, ladle out a bit of the hot broth and whisk in the cornstarch until smooth. Stir this back into the pot and let the chowder simmer until it thickens slightly.
- Add the haddock, scallops, and lobster. Simmer gently until the seafood is just cooked through.
- Remove from the heat and fold in the smoked salmon.
- Taste and adjust seasoning as needed before serving.
Notes
The seafood in this chowder can shift slightly depending on what’s available. A mix of firm white fish, shellfish, and a small amount of smoked fish works well to build depth and balance.
Add the smoked salmon at the end to keep its texture soft and its flavour clean.
Serve with warm bread or sourdough on the side.