Seafood Chowder

photo of: Harbour City Bar & Grill Chowder
This chowder by chef Andy Camm of Harbour City Bar & Grill offers a tasty  addition to your recipe repertoire. Try it at Harbour City Bar & Grill or make your own to wow guests.

Serves 8


2 strips bacon, chopped (we suggest: Meadowbrook Meat Market or The Pork Shop)
2 stalks celery, chopped
1/2 large onion, diced
1 potato, peeled, diced
1/2 cup  flour
1/4 cup butter
1 litre cream, 35%
2 cups fish stock
1/2 bunch thyme, chopped
1/2 lb salmon pieces
1 fillets white fish
 1/2 lb baby scallops
 1/2 lb baby shrimp

TIP: Add lobster (as seen in photo), haddock, mussels or use your favourite seafoods – feel free to play with the recipe and make it your own.


  1. Saute bacon until cooked.
  2. Add vegetables, herbs & butter.
  3. Cook until glossy.
  4. Add flour for roux and cook out flour.
  5. Add fish stock and cream.
  6. Heat until desired thickness.
  7. Add thyme and seafood. Salt & pepper to taste.
  8. Serve and enjoy.

Recipe provided by: Chef Andy Camm, Harbour City Bar & Grill

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