Simple Seafood Chowder

There’s nothing as comforting as a hearty bowl of chowder on a cool autumn or winter day! We are so fortunate in British Columbia to have an abundance of seafood. Many of our indigenous communities along the coast rely heavily on this seafood for their sustenance and livelihood. Consider involving an elder or knowledge keeper to share the traditions of harvesting and preparing seafood.


 

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Yield
12 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
fish/shellfish, milk or soy
Equipment List
Stovetop
Large pot
Cutting board
Knife
Wooden spoon
Ladle
Ingredients
1 Tbsp
olive oil
1
onion, diced finely
2
stalks celery, diced finely
2
carrots, diced finely
3
cloves garlic, minced
1/2 tsp
salt
1/4 tsp
black pepper
1
bay leaf
4 cups
water
1 lb
seafood (e.g. fish, scallops, shrimp), chopped into bite-sized pieces
2 cups
milk or unsweetened soymilk
Instructions

1.    Heat pot on medium low heat and add olive oil. Once hot, add onion, celery, carrot and garlic and sauté stirring often until softened, approximately 10 minutes. Add salt, pepper, bay leaf and water and bring to boil then reduce to a simmer.
2.    Add seafood and reduce heat to low, try to prevent it from boiling. Cook seafood until tender, approximately 5 minutes. Add milk or soymilk and bring back to a very gentle simmer, approximately 5 minutes.
3.    Serve warm with whole grain bread, bannock or crackers and a side of salad or vegetables.




 

Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food