Go Back

West Coast Seafood Chowder

Course Appetizer, Main Course
Cuisine Canadian


  • 1 Large Stock Pot
  • Cutting Board
  • Paring Knife
  • Chef Knife


  • 1 Dungeness Crab Cooked, Removed from Shell
  • 1/2 LBS British Columbia Spot Prawn Raw, Peeled & Deveined
  • 3/4 LBS Scallops
  • 1 Filet of Sockeye Salmon (around 1/3 - 1/2 lbs)
  • 1/4 LBS Mussels
  • 1/4 LBS Clams
  • 5-6 Slices of Extra Thick, Double Smoked Bacon
  • 1 Shallot Minced
  • 4 Cloves of Garlic Minced
  • 1/2 Cup Good-Quality White Wine
  • 1 1/2 Cup Mashed Potatoes
  • 4-5 Cups Fish Stock
  • Sea Salt To Taste
  • Fresh Cracked Peppercorn To Taste
  • 1 Large "Pinch" of Cayenne Pepper
  • 1 Large "Pinch" of Paprika
  • Chili Oil For Garnish
  • Fresh Chives For Garnish
  • Fresh Lemon Wedges


  • Preheat a stock pan on the stove over medium heat.
  • Cut your bacon into 1 inch cubes, then drop them into your stock pot. Stir often until they are crispy and firm.
  • Add your shallots to the pot, and stir for about 30 seconds. Add your garlic, and toss for about 15-20 seconds, then add white wine to deglaze the bottom.
  • Add your mashed potato to the pot, along with fish stock. Using a whisk, stir quickly until they are emulsified. Reduce your heat to medium-low.
  • Add your salmon filet to your pot. You do not need to cut it. As it simmers, it will get extremely tender, and you will be able to break it into bite size pieces with a fork. Add crab, scallops, salt, pepper, paprika, and cayenne pepper to your pot. Stir and cover.
  • When you are ready to eat, add your cream to the pot. Toss in your mussels, clams, and spot prawns. Spot prawns can over cook easily, so it is important not to add them until the end!
  • Once your clams and mussels are open, remove your stock pot from the heat. Taste, and adjust with additional salt or pepper if required.
  • Squeeze 1-2 fresh lemon wedges into your chowder. Serve, garnished with a drizzle of chili oil, fresh chives, and additional lemon wedges.
  • Enjoy!