Seafood Chowder

This is the recipe sent to me by request from Chef Jean-Yves Dugue at the Fairmont Hotel in Mont Tremblant, Quebec. VERY delicious!

Seafood Chowder (serves 4)


3 Tablespoons of butter

3 tablespoons flour

1 liter of fish stock (I used bottled clam juice)

½ cup diced onions

½ cup celery

½ cup potatoes (I used Yukon Gold)

½ cup carrots

½ cup diced salmon

½ cup diced scallops

½ cup baby shrimps (NOT BAY)

½ cup mussels

½ cup clams

½ cup of cream (35%)

Salt and pepper to taste

1. Sauté all vegetables in butter

2. Add the flour and cook down 4 minutes, stir.

3. Add fish stock and cook 20 minutes until vegetables are cooked thoroughly

4. Add all seafood’s and cook 4 minutes

5. Add cream and seasonings