Seafood Chowder

Hearty enough to be a meal; serve with a crisp salad and crusty bread.

  • Cooking: 10 min - 15 min
Yields 8 servings
seafood chowder

Ingredients

  • 2 strips bacon
  • 1 medium onion diced
  • 1 stalk celery finely chopped
  • 2 garlic cloves minced
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) bottle clam juice or 1 cup (250 mL) chicken stock
  • 1 cup (250 mL) 35 % cream
  • 8 oz (240 g) scallops
  • 8 oz (240 g) raw medium-size shrimp peeled and deveined
  • 1 1/2 cups (375 mL) diced cooked potatoes
  • 1 cup (250 mL) frozen or canned corn niblets
  • 1 can (6 oz/180 g) crab
  • 2 tbsp (30 mL) finely chopped fresh dill
  • 1/2 tsp (2 mL) hot pepper sauce
  • Salt and pepper to taste

Preparation

Cook bacon in large saucepan until crisp; crumble and set aside. Drain all but 1 tbsp (15 mL) fat from pan. Add onion, celery and garlic; cook stirring until soft about 5 min.

Stir in flour until combined. Whisk in clam juice making sure there are no flour lumps. Add cream. Bring to a boil; reduce heat. Add scallops and shrimp; cook until scallops are opaque and shrimp is pink about 5 min. Add potatoes, corn and crab; heat through. Add dill, hot pepper sauce, salt and pepper. Serve sprinkled with bacon.

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Nutritional information

Per serving
Energy: 236 Calories
Protein: 15 g
Carbohydrate: 14 g
Fat: 14 g
Fibre: 1 g
Sodium: 361 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 57 mg
Magnesium: 18 % / 46 mg
Phosphorus: 19 % / 214 mg
Vitamin B12: 121 % / 2.4 mcg
Vitamin D: 23 % / 1.1 mcg