02/04/2026
New Brunswick winter comfort, a hot bowl of creamy seafood chowder on a chilly day... did I just repeat myself? 🥣❄️
Cozy up with this hearty classic, as simple as it is delicious (and perfect for chasing away the January chill) — there are so many fresh NB flavours to choose from: Atlantic salmon, haddock, scallops, lobster... 🦞🦪
Here's an open-ended recipe to get you started; almost every ingredient can be sourced directly from home here in New Brunswick:
Ingredients:
1lb/450g haddock + 1lb/450g Atlantic salmon, lobster, scallops or any combination of your favourite NB seafood
1/4lb bacon (about 5-6 slices)
4c fish stock (chicken stock works, too)
1 large potato, peeled
1 small onion
1 large carrot
2 stalks celery
1 tsp dried thyme leaves
3 Tbsp all-purpose flour
1/2c (125ml) 35% whipping cream
Salt and pepper, to taste
Cooking:
• Chop bacon and cook in a large saucepan until crisp. Remove bacon and drain pan, but do not wash. Add back ~1 Tbsp of bacon fat.
• Add diced onion, carrot and celery to bacon fat in pan. Season with thyme while sautéing on medium heat for 3-5 minutes, until slightly softened or with just a touch of browning. Sprinkle with flour and cook gently another 3 or 4 minutes, then add fish or chicken stock and bring to a boil.
• Add chopped potatoes. Cover and simmer for 10-12 minutes, or until potatoes are tender. Add salt and pepper to taste, then add chopped haddock and cook 5 minutes. Add remaining seafood and continue cooking 3 more minutes, or until all seafood is tender and cooked through. Finally, stir in whipping cream and cooked bacon.
• Garnish with optional parsley, green onion or extra chopped bacon.
Who's making this tonight? 😋 Share your twists in the comments or tag us in your chowder photos.
