Faubourg Seafood Chowder
What's For Dinner?
Our famous seafood chowder recipe, is a daily staple on the menu at Faubourg du Mascaret. Prepared fresh daily with high-quality Maritime seafood, you can enjoy this recipe all year long.
Serves 10 (We promise you’ll want leftovers!)
| 6 oz. Baby Shrimp |
| 6 oz. Broken Scallops |
| 12 oz. Haddock |
| 3 oz. Lobster, broken |
| 275 ml Water |
| 3 oz. Clams with juice |
| 3 oz. Bacon |
| 3 oz. Celery |
| 2 oz. Green onion |
| 1 oz. Butter |
| 45 ml Flour |
| 360 ml each 2% and 35% |
| 11 oz. Potatoes |
| Dill as needed, salt and pepper to taste |
Method
- Add seafood, along with water, simmer 20 mins.
Remove cooked seafood and keep cooking liquid. - In another pot render bacon then add celery and onions,
do not brown. - Add butter, melt then add flour.
Add cooking liquid to pot, stir until thickened. - Add in dairy and bring to a simmer, then add diced
potatoes. Cook 15 mins. - Stir in cooked seafood and dill, season to taste.
