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Mom’s Seafood Chowder


2 tbsp (45 mL) butter
3 slices of bacon, finely diced
1 medium onion, finely diced
1 carrot peeled, finely diced
1 stalk celery, finely diced
2 cups (250 mL) cubed potato
2 tbsp (30 mL) fresh tarragon
1 tsp (5 mL) Dijon mustard
2 cups (500 mL) whole milk
1 can evaporated milk
2 cups (500 mL) water
1 large fillet haddock cut into 1 inch pieces
½ pound (500 g) cold water shrimp
1 pound (500 g) scallops, sliced
1 pound (500 g) lobster meat
Salt and pepper to taste


Melt the butter in a soup pot and sauté the bacon until it just starts to crisp. Set aside. Sauté onion, celery and carrot in butter/bacon fat until soft. Add in tarragon, and potatoes; cook until potatoes are tender. Add Dijon mustard and reserved bacon, whole milk, evaporated milk, water, lobster juice and haddock, scallops, lobster and shrimp. Cook over medium low gently poaching the fish. Season with salt and pepper to taste.

Mom’s Seafood Chowder

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