Austin's Maritime Seafood Chowder

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Chef Instructor Austin Clement - Culinary Institute of Canada, Charlottetown


8     ounces (250 g) lobster meat
8     ounces (250 g) cooked scallops
8     ounces (250 g) cooked haddock, cut in large dice
8     ounces (250 g) cooked shrimp, cut in medium dice
8     ounces (250 g) cooked mussel meat, left whole
2     bay leaves
2     star anise pods
3     peppercorns
3     parsley stems
1/3     cup (75 mL) butter
1     cup (250 mL) chopped onion
1     cup (250 mL) chopped celery
1/2     cup (125 mL) chopped sweet red pepper
1/2     cup (125 mL) flour
4     cups (1 L) fish stock (used to poach the fish)
4     cups (1 L) potatoes, cut in medium dice
4     cups (1 L) heavy cream, scalded
Salt and white pepper, to taste


Poach all seafood in fish stock for about two minutes until it is just cooked; set aside, but keep warm. Make a sachet from bay leaves, star anise, peppercorns and parsley; set aside.

In a heavy-bottomed six-quart (6 L) pot, melt butter, add onions, celery and peppers and cook until limp. Add flour and cook to make a blond roux. Gradually add fish stock, whisking to work out any lumps. Bring to a simmer. Add the sachet and cook for 10 minutes. Add potatoes and continue to simmer until potatoes are tender, about 15 minutes.

Add scalded cream and seafood and stir just to combine.

Simmer five minutes more. Remove and discard the sachet and adjust seasoning with salt and pepper. Let sit for 20 minutes. Check seasoning one last time. Serve. Makes eight servings.

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