Wet coast Seafood Chowder

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When it comes to seafood, we’re totally spoiled on the “wet” West Coast. We have ready access to incredible salmon, crab, halibut, clams – the list goes on. This chowder was a big hit in our storefront and with the LSFF staff: it's great at warding off the effects of cold, damp winter days. For lunch or a light dinner, serve this with crusty baguette and enjoy!

Makes 6 to 8 servings

  • 4 tbsp (60 mL) unsalted butter

  • 1 large sweet white onion, finely chopped

  • 1 stalk celery, finely chopped

  • 1 1/2 tsp (7 mL) sea salt

  • 1 tsp (5 mL) dried thyme

  • Freshly ground pepper

  • 2 cups (500 mL) cubed (about 1 inch/2.5 cm)

  • red-skinned potatoes

  • 3 cups (750 mL) heavy cream

  • 1 cup (250 mL) milk

  • 3/4 lb (375 g) hot-smoked wild salmon, cut into 1 1/2-inch (3.5 cm) chunks

  • 1/4 lb (125 g) scallops

  • 1/3 lb (170 g) fresh-cooked hand-peeled baby shrimp or Dungeness crabmeat

In a heavy sauté pan, melt the butter over medium-low heat; cook the onion and celery until soft but not brown. Add the salt, thyme, and pepper to taste. In a saucepan, cover the potatoes with cold water and cook just until they can be pierced easily with a knife. Drain and set aside.

In a 4 to 6-quart (4 to 6 L) stockpot or Dutch oven over medium-low heat, combine the sautéed onion mixture, cream and milk and heat through (do not let the mixture come to a boil). Add the salmon and scallops and cook for 2 to 3 minutes. Do not let mixture come to a boil or it could separate. Add the shrimp; heat through and serve.

soupsdanielle acken