Seafood Chowder

Makes 8 cups (2 L)

Cooking Time: 40 min

This chowder is an old time favorite from the island of Newfoundland, on the Canadian East Coast. Traditionally, fishing families made fresh chowder with whatever catch the fisherman brought home that day and served it with chunks of fresh hearty bread and butter.


1 tbsp margarine or butter 15 ml
medium onion, chopped
3 cups water 750 ml
medium raw potatoes, peeled and diced
medium carrot, peeled and chopped
7 oz frozen salmon (about two 2 x 3-inch / 5 x 7.5 cm fillets) 200 g
7 oz frozen white fish (about two 2 x 4-inch / 5 x 10 cm fillets) 200 g
1 tsp dried parsley or flaked savory (not ground savory) 5 ml
1/4 tsp black pepper 1 ml
7 oz scallops 200 g
10 oz shrimp (uncooked or cooked), about one shrimp ring, tails removed 300 g


Step 1
Place butter and onion in a large heavy pot. At low-medium heat, sauté onion in butter until soft.

Step 2
Add water, potatoes, carrots, whole pieces of salmon and white fish, dried parsley and black pepper. Simmer uncovered at medium heat; stir occasionally. The fish will gently break into pieces as cooking. Cook until potatoes are tender and fish is cooked (no translucence), about 10–15 minutes.

Step 3
Add the scallops and shrimp and continue simmering for another 5–10 minutes.


Yukon gold potatoes are nice in this recipe as they add a nice yellow color, but any potato will work!
If the shrimp you buy have the tails on, remove the tails before adding to the chowder. To easily remove the tails from frozen shrimp, first soak them in cold water for a few minutes.
Scallops add a wonderful flavor and texture, but unfortunately they are expensive. Instead, you can increase your portion of white fish or shrimp and omit the scallops.
Enjoy this meal with green vegetables and for dessert, the delicious Lemon Zinger Pudding.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per cup (250 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 173
Fat / Lipides 5 g
Saturated / saturés 1 g
+ Trans / trans
Cholesterol / Cholestérol 105 mg
Sodium / Sodium 180 mg
Carbohydrates / Glucides 9 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 22 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
I adapted this recipe to use frozen fish and seafood, which is sometimes more readily available and less expensive than fresh. Using frozen fish, your soup will be cooked in half an hour. 
If you would like to use thawed or fresh seafood or fish, instead of frozen, simply reduce the cooking time by about 10 minutes. Add any fish juices to the chowder.
Depending on what quantities of fish and seafood you purchase, you may want to double the recipe to make a larger batch of soup. The soup is delicious the day you make it or next day. It also freezes well.