Maritime Seafood Chowder

Ingredients

• •3 tbsp butter
• •1 medium yellow onion, diced
• •2 celery stalks, diced
• •2 garlic cloves, minced
• •3 tbsp all-purpose flour
• •2 cups fish or chicken broth
• •2 cups whole milk
• •0.5 cup heavy cream
• •2 medium yellow potatoes, small dice
• •0.75 lb haddock fillets, cut into chunks
• •0.5 lb bay scallops
• •0.5 lb medium shrimp, peeled
• •1 cup frozen corn kernels
• •1 tbsp fresh / 1 tsp dried fresh dill or dried dill
• •to taste salt and pepper
• •as needed oyster crackers or crusty bread, to serve

Directions

1. 1Melt butter in a large heavy pot over medium heat; sauté onion and celery for 4 minutes until softened, then add garlic and cook 1 minute more.
2. 2Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw taste.
3. 3Gradually whisk in broth, then milk, ensuring no lumps form; add diced potatoes.
4. 4Bring to a gentle simmer and cook 10 minutes until potatoes are just tender.
5. 5Add haddock chunks and corn; simmer 3 minutes until fish begins to flake.
6. 6Stir in scallops and shrimp; cook 3–4 minutes until shrimp are pink and scallops are opaque.
7. 7Pour in cream, add dill, season generously with salt and pepper, and heat through without boiling.
8. 8Ladle into bowls and serve with oyster crackers or thick slices of crusty bread.

💡 Haddock is the Maritime gold standard; cod or pollock work equally well from any Canadian grocery seafood counter.

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