Elements On Hollis Seafood Chowder

Photo of Elements on Hollis Chowder

This fantastic recipe from Elements on Hollis is chock full of fresh local seafood, including haddock, scallops, mussels and salmon. #ChowderWeek is the perfect excuse to try making a new recipe every day! So be adventurous, and when you’re done, take a picture (and tag it #ChowderWeek) to win two tickets to Sip N’Shuck on January 30th, 2015!


1/2 lb whole butter
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 cup diced potatoes
2 tbsp finely chopped garlic
1 bay leaf
1/2 lb all purpose flour
1/4 tsp cayenne pepper
2 1/2 litres fish stock
1/2 oz salmon
1/2 oz haddock
1/2 oz scallop
5 mussels
3/4 oz 35% cream
salt and pepper


1. Sweat the celery, carrot, onion, and garlic on medium heat in the butter until tender.
2. Add flour and cook until it is well combined with the veggies and butter.
3. Slowly pour in the fish stock, and potatoes and bring to boil. Simmer for 15 – 20 minutes until flour is cooked out of chowder base.
4. In the chowder base, poach the seafood with the cream until mussels are open.
5. Season with salt and pepper.
6. Garnish with 2 seared scallops.

Recipe provided by: Elements on Hollis

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One Response to Elements On Hollis Seafood Chowder

  1. Pat says:

    The photo looks delicious, but the recipe and directions are incomplete. How many carrots? When do you add the cream? How much fish stock? Would you please clarify? I would love to try this recipe.

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