Seafood Chowder with Dill

  • serves 6
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

144 Ratings
Directions for: Seafood Chowder with Dill


½ lb(s) bacon, chopped

2 onions, chopped

3 stalks celery, chopped

3 cup milk

3 cup 35% heavy whipping cream

1 cup white wine

1 baking potato, washed and grated

2 or 3 bay leaves

1 lb(s) fresh salmon and halibut pieces, or any other fresh fish

1 lb(s) shrimp, peeled and de-veined

1 bunch dill, chopped

Salt and pepper to taste


1. Brown the bacon until crisp in a soup pot or large saucepan. Drain off most of the fat, then add the onions and celery. Sauté until the aromatic vegetables soften. Add the milk, cream, wine, grated potato and bay leaves. Stir and cook over medium heat until the potato has dissolved and thickened the soup, about 20 minutes. Add the fish, season with salt and pepper and continue simmering just long enough to cook the fish through, about five minutes more. Just before serving, stir in the dill.

See more: Eggs/Dairy, Herbs, Vegetables, Fish, Soup, North American, Saute, Winter

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