Seafood & Bacon Chowder

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 6 servings



In large saucepan, melt butter over medium heat; cook onion, celery and garlic, stirring occasionally, until onion has softened, 2 to 3 minutes. Stir in flour; cook, stirring, for 1 minute. Pour in wine; cook for 2 minutes, scraping up browned bits.

Add potatoes, carrots, 1 1/2 cups water and all of the clam juice; season with salt and pepper. Bring to boil; reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender.

Meanwhile, in skillet, cook bacon over medium heat, stirring regularly, until crisp, 6 to 8 minutes. Transfer to paper towel-lined plate. Reserving 1 tbsp fat, drain skillet. Cook scallops in reserved bacon fat until golden and opaque, 1 to 2 minutes on each side. Transfer to plate.

Add clams, three-quarters of the reserved bacon, cream, halibut, lobster and shrimp to soup; simmer until halibut is cooked through, 3 to 5 minutes. Season with salt and pepper. Stir in dill, chives and lemon juice.

Spoon chowder into bowls; top with scallops. Garnish each serving with lobster claw (if using). Sprinkle with remaining bacon.

Nutritional facts PER SERVING: about

  • Calories 405
  • Total fat 17 g
  • Saturated fat 10 g
  • Cholesterol 25 mg
  • Sodium 895 mg
  • Total carbohydrate 25 g
  • Fibre 3 g
  • Sugars 9 g
  • Protein 38 g
  • Iron 2 mg
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Lunch & Dinner

Seafood & Bacon Chowder