The Canteen Seafood Chowder

Recipe provided by: Taste of Nova Scotia


8 strips bacon, chopped
1 onion, chopped
1 leek, chopped
3 ribs of celery, chopped
3 potatoes, washed and chopped (skin on)
1 cup (250ml) corn (fresh or frozen)
3 cups (750ml) chicken stock
1 cup (250ml) Nova Scotia white wine
2 cups (500ml) 2% milk
1 can clams (add the juice too!)
3 tins smoked oysters
1lb (450g) haddock (or any fish you prefer)
200g smoked halibut or haddock
1 cup (250ml) cold water shrimp
1 tbsp (15ml) tarragon, chopped
  salt & pepper


  1. In a large pot, cook off the bacon with a little oil and add the onion, leek, celery and potato. Sweat for 5 minutes.
  2. Deglaze with the white wine and cook another 2 minutes. Add the chicken stock and the liquid from the clams and cook for 1/2 hour until the vegetables are soft.
  3. Add in the smoked fish (cut up) and the white fish. Cook for another 10 minutes and then add the remaining ingredients and heat through.
  4. Season with salt and pepper and garnish with fresh dill.