Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
Liquids
- 2 cups seafood stock or fish stock
- 1 cup clam juice
- 1 cup heavy cream
Seafood
- 1/2 pound fresh haddock, cut into chunks
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
Seasonings and Garnish
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the base: Melt butter in a large pot over medium heat to create a flavorful fat for sautéing.
- Sauté aromatics: Add diced onion and celery to the melted butter and cook for 4–5 minutes until softened and fragrant, forming the chowder’s foundational flavor.
- Add potatoes and liquids: Stir in cubed potatoes followed by seafood stock and clam juice, then bring the mixture to a boil to start cooking the potatoes.
- Simmer potatoes: Reduce heat and let the chowder simmer gently for 10–12 minutes until the potatoes become tender but not falling apart.
- Cook seafood: Add chunks of haddock, scallops, and shrimp to the pot; let it simmer gently for 5–7 minutes until the seafood is cooked through but still tender.
- Finish chowder: Stir in the heavy cream along with dried thyme, salt, and black pepper, heating through without allowing the chowder to boil, which preserves creaminess.
- Garnish and serve: Sprinkle chopped fresh parsley on top and serve the chowder warm for the best flavor and texture.
Notes
- Use a mix of your favorite seafood for variety and personalized flavor.
- Avoid overcooking the seafood to keep it tender and prevent it from becoming rubbery.
- Seafood stock or clam juice can be substituted with fish stock if unavailable.
- For a thicker chowder, slightly mash some of the potatoes before adding the seafood.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
