Cabot Links Seafood Chowder

Photo of: Cabot Links - Chowder for Chowder Week

You must try chef Tracy Wallace’s award-winning chowder, brimming with lobster, scallops, haddock, bacon, potatoes and leeks. This recipe makes 6 portions and it is also gluten free!


1/2 lb haddock, cut in large cubes
1/4 lb whole scallops
1/6 lb lobster, diced
1/2 cup bacon, cooked and diced
1 1/2 cups potatoes, peeled and diced
1/2 cup leeks, cleaned and diced
1/4 cup carrots, peeled and diced
1/4 cup celery, diced
3 cups whipping cream
3 1/2 cups water
salt and pepper to taste


1. Bring carrots, leeks, celery and potatoes to a boil in water.
2. Reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
3. Add scallops and simmer for 5 more minutes.
4. Add lobster, haddock, bacon and cream. Simmer for 5- 10 more minutes
5. Salt and pepper to taste. You can garnish with puff pastry cut out into fleuron’s if desired.

Recipe provided by: Chef Tracy Wallace, Cabot Links

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