Michael Smith's Favourite Maritime Seafood Chowder Michael Smith's Favourite Maritime Seafood Chowder

Image: Michael Smith's Favourite Maritime Seafood Chowder and Tattie Scones IMAGE

Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2012



Reserving juice, drain clams. Set aside.

In Dutch oven, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but 1 tbsp fat from pan. Add onion, celery and 1 tbsp water; cook, stirring, until softened, about 5 minutes.

Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.

Stir in clams, evaporated milk, fish and parsley; simmer until fish is cooked through, 5 to 7 minutes.

Stir in salt and pepper. Discard bay leaves.

Nutritional facts Per each of 8 servings: about

  • Fibre 1 g
  • Sodium 370 mg
  • Sugars 8 g
  • Protein 27 g
  • Calories 734.0
  • Total fat 23 g
  • Potassium 742 mg
  • Cholesterol 118 mg
  • Saturated fat 11 g
  • Total carbohydrate 14 g


  • Iron 66.0
  • Folate 10.0
  • Calcium 22.0
  • Vitamin A 23.0
  • Vitamin C 25.0
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Michael Smith's Favourite Maritime Seafood Chowder