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Recipe from A taste of New Brunswick – Recipes from our kitchens by Karen Powell

Ingredients

  • 2 lbs. (1 kg) white fish cubed
  • ½ lb. (225 g) salmon, cubed
  • 1 cup (250 ml) baby clams, canned with juice
  • 1 cup (250 ml) baby shrimp canned or fresh (cleaned)
  • 2 cups (500 ml) cubed potatoes
  • ½ cup (125 ml) dried carrots
  • 1/8 cup (30 ml) bacon, crispy & crushed
  • ½ cup (125 ml) red pepper, minced
  • ½ cup (125 ml) mushroom, minced
  • 1 cup (250 ml) celery, minced
  • ½ cup (125 ml) onion, minced
  • 1 tsp. (5 ml) rosemary, rubbed
  • 1 tsp. (5 ml) black pepper
  • 1 tbsp. (15 ml) garlic, minced
  • ½ tsp. (2 ml) dried dill
  • ½ cup (125 ml) white wine
  • 4 cups (1 L) chicken stock 2 cups (500 ml) evaporated milk
  • Salt to taste

Directions

  1. Place all of the ingredients in a deep pot.
  2. Simmer on low for 1 hour, stirring often.
White Fish Chowder recipe pin EN