Le Caveau Seafood Chowder

LeCaveau Seafood Chowder

A trip to Nova Scotia is never complete without a bowl of seafood chowder. Chef Jason Lynch shares his unique take on a Nova Scotia classic. This chowder is best enjoyed with Nova Scotia’s signature white wine, Tidal Bay.


8 medium scallops, cut in half
1/2lb (225g) cooked lobster
1 cup (250ml) chicken stock
3 cups (750ml) water
1/2 cup (125ml)  cream
 4 slices potato bread
2 cloves of garlic
4tbsp (60ml) ground almonds
 2  green onions, thinly sliced
 1/2 cup (125ml)  toasted slivered almonds
 pinch smoked paprika
sea salt and white pepper, to taste


  1. Break up the bread and soak in cream for 20 minutes.
  2. Bring stock and water to a boil in medium pot and then reduce to a simmer. Add the soaked bread and cream, puree well with a hand blender.
  3. Add almonds and finely chopped garlic. Season to taste with sea salt and white pepper.
  4. Add scallops to the chowder and simmer for 2 minutes.
  5. To serve, place cooked lobster in the bottom of individual serving bowls and ladle chowder on top. Garnish with slivered almonds, green onions and smoked paprika. Serve right away.


Source Guide
*Pick up farm-fresh seasonal produce from Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
**Get your seafood locally from Evan’s Seafoods & Restaurant, Fisherman’s Market InternationalClearwater Seafoods Ltd. Victoria Co-op Fisheries, Afishionado Fish Mongers, Comeau Sea Foods Ltd. or Gidney Fisheries Ltd.

Recipe provided by: Chef Jason Lynch, Le Caveau Restaurant at Grand Pré Winery

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