Oleg's Seafood Chowder

  • serves

A favourite among the crew of the Scotian Sea, a ship that braves the Atlantic ocean bringing supplies out to Newfoundland’s oil and gas workers.

Courtesy of chef Oleg Nishmak, Scotian Sea, Port of St. John’s, N.L.

Scroll down to watch how to make this recipe.

114 Ratings
Directions for: Oleg's Seafood Chowder


1 - 2 Tbsp (15 to 30 mL) unsalted butter or lobster butter

½ cup (125 mL) diced celery

¼ cup (60 mL) diced onion

½ tsp (2 mL) salt

¼ tsp (1 mL) white pepper

2 Tbsp (30 mL) all-purpose flour

6 cups (1.5 L) milk

2 cups (500 mL) fish stock

1 cup (250 mL) cubed potatoes

1 lb(s) (450 g) boneless haddock fillets

1 lb(s) (450 g) boneless cod fillets

1 lb(s) (450 g) shrimp

1 lb(s) (450 g) scallops

1 lb(s) (450 g) lobster meat

1 Tbsp (15 mL) fresh dill


1. In large stockpot, melt butter over medium-high heat. Stir in celery, onion, salt and pepper; cook until celery and onion are softened. Stir in flour until well combined. Stir in milk, stock and potatoes until well combined.

2. Cut haddock and cod into chunks; add to pot. Stir in shrimp, scallops and lobster. Sprinkle with dill.

3. Reduce heat to medium; simmer until potatoes are tender, 15 to 20 minutes.


See more: Comfort Food, Fish, Seafood, Soup, Great Canadian Cookbook, GCC soup, GCC Newfoundland



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