Annette's East Coast Seafood Chowder

Annette's East Coast Seafood Chowder

Contributed by : Amherstburg Food and Fellowship Mission

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Canadian Recipes : Soups, Stews and Chili

Annette Knight grew up in Nova Scotia as one of 12 kids, learning to cook by watching her mother Madeline prepare meals for their large family. From fresh bread to garden harvests, Madeline’s kitchen was always full—and so was the table.

After retiring from Walmart in 2007, Annette joined the Legion, where her seafood chowder quickly became a local favourite. Loaded with shrimp, scallops, clams, and bacon, it’s a comforting taste of the East Coast. Annette says, “It’s even better the next day”!

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Recipe Servings

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Ingredients for
Annette's East Coast Seafood Chowder

4-6 slices of bacon (Chopped)
1/4 cup butter
1 onion chopped
1 celery sliced or diced
1 lb of potatoes
1 carrot sliced
3 cups chicken broth
1 bottle clam juice
8-10 oz of clams
1 lb of shrimp deveined
1 lb of scallops
3 cups of heavy cream
Salt and pepper to taste

How to Make
Annette's East Coast Seafood Chowder

Cook your chopped bacon in the pot you are cooking your chowder in.
Once the bacon is cooked, drain the fat. Place your butter and onions in the pot with your bacon and cook until the onions are slightly tender. Add salt and pepper while cooking.
Now it’s time to make a roux. Sift your flour in your bacon and onions, stirring as you go. It will start to thicken up. You can add some of your clam juice and continue adding your flour. Once your roux is done, add your chicken broth, potatoes, celery, carrots, and any leftover clam juice (if not all used).
Bring to a boil and simmer for about 20 minutes. Stir in seafood, and cream and continue to simmer until the potatoes are done. Make sure it is simmering and not boiling due to the cream.
Sit back and enjoy your chowder with a nice, fresh roll. Bon appétit!