Le Caveau Seafood Chowder

Recipe provided by: Chef Jason Lynch from Caveau Restaurant at Grand Pré Winery


8 medium scallops, cut in half
1/2lb (225g) cooked lobster
1 cup (250ml) chicken stock
3 cups (750ml) water
1/2 cup (125ml) cream
4 slices potato bread
2 cloves of garlic
4 tbls (60ml) ground almonds
2 green onions, thinly sliced
½ cup(125ml) toasted slivered almonds
pinch smoked paprika
  sea salt and white pepper


  1. Break up the bread and soak in cream for 20 minutes.
  2. Bring stock and water to a boil in medium pot and then reduce to a simmer. Add the soaked bread and cream, puree well with a hand blender.
  3. Add almonds and finely chopped garlic. Season to taste with sea salt and white pepper.
  4. Add scallops to the chowder and simmer for 2 minutes.
  5. To serve, place cooked lobster in the bottom of individual serving bowls and ladle chowder on top. Garnish with slivered almonds, green onions and smoked paprika. Serve right away.

*Makes 4 servings.