Agricola Street Seafood Chowder

Recipe provided by: Taste of Nova Scotia


3 tbsp (45ml) butter
1/3 cup (80ml) carrots, diced
1/8 cup (30ml) celery, diced
3/8 (90ml) onions, diced
1 sprig thyme
1/3 cup (80ml) white wine
3/4 cup (185ml) heavy cream
2 cups (500ml) milk
1 tbsp cornstarch
1/2 cup (125 ml) yellow flesh potatoes, diced
3 oz scallops
3 oz salmon
12 mussels
12 clams
5 sprigs dill, chopped
  salt & pepper


  1. Start by making the base: melt 1 Tablespoon of butter in a large pot over medium heat.
  2. Add diced carrots, celery, and onions and sweat until onions are translucent.
  3. Add thyme and then deglaze the pan with white wine until liquid is reduced by half.
  4. Add the cream and milk and simmer over low heat for 10 minutes.
  5. Whisk in the corn starch.
  6. Add the diced potatoes and cook until almost fork tender.
  7. Before serving, melt the remaining butter in pan over medium heat and add all the seafood.
  8. Once the clams and mussels have opened, transfer seafood into the chowder base.
  9. Add dill and season to taste.