Seafood Chowder

I feel like a well-executed seafood chowder is one of the world’s most remarkable dishes. It’s packed with fresh seafood, seasoned with smoked haddock, dill, and bay leaves. This recipe is one you won’t forget. 

This recipe had made an appearance on Masterchef Canada All-Stars, and it was met with tons of positive reviews from the judges. I think you will love this recipe, but remember to be generous as possible with the seafood! 

The History of Seafood Chowder

Living on the East Coast, you are surrounded by fresh seafood, and it’s only normal that it helps get you creative with different ways to cook with it! 

While you can get creative when making seafood chowder, it is a recipe that has been passed down for centuries! Chowder first originated as a shipboard dish hundreds of years ago. When seafood chowder was introduced to North America over 250 years ago, it quickly became a popular dish that many make today. 

This dish was originally made with seafood, but various versions with meat or poultry chowder appeared as years passed. With fresh seafood available on the East Coast, it is easier to access multiple different kinds of seafood to make seafood chowder and keep the original version alive!  

Tips for Nailing this Recipe

1. The secret ingredient for this recipe lies in the flavour of smoke, and it comes from the smokey bacon and the smoked haddock. These flavours add depth and make me feel like the chowder was cooked over a campfire on the beach. 
2. As far as seafood goes, use whatever fresh seafood you can get your hands on! I often make this recipe using just haddock and smoked haddock, and I love it just as much as when it’s slammed with all sorts of seafood! Remember to be generous as possible, and it’s a great way to show your guest you love them! 
3. Also, I recommend serving this chowder with a freshly baked tea biscuit!