When I saw Cabot Links’ Cape Breton Seafood Chowder recipe I knew I wanted to try it. Being from the East Coast of Canada, this may sound like an anomaly, but I didn’t really eat seafood until I was in my 30s. Combined with a scallop allergy this means not only had I never made seafood chowder, but I’d never eaten it either. I asked Cabot Links if I could share their seafood chowder recipe and they graciously said yes. I substituted shrimp for scallops, and doubled the lobster.
What Makes A Great Cape Breton Seafood Chowder Recipe?
My partner Chris Harper is from Inverness, Cape Breton, Nova Scotia. Inverness is a former coal mining town, and these days it’s recognized as a summer golf and beach destination. Despite the closing of the coal mine many years ago one thing remains constant in Inverness – lobster fishing. If you do make this Cape Breton seafood chowder recipe I would recommend at least doubling the lobster, and if you can buy your lobster straight from the fishermen at the dock in Inverness like we do, well even better. In my opinion, fresh, rich lobster meat, cooked in ocean water, is the key to a great chowder!
Ideas To Take Your Chowder To The Next Level:
- Use a rich chicken or seafood stock as the base of your chowder instead of water.
- Add shrimp. Simply remove the shells and devein 1/4 pound of fresh or thawed shrimp. Add them to your chowder when you add the scallops.
- Use thick cut double smoked bacon. You can sometimes get this from your local butcher or specialty shop!
- Serve with homemade tea biscuits. You can find my Nanny’s recipe for cheese tea biscuits here.
Cape Breton Seafood Chowder
- 3 1/2 cups water
- 1 1/2 cups potatoes peeled, diced
- 1/2 cup leeks cleaned, diced
- 1/4 cup carrots peeled, diced
- 1/4 cup celery diced
- 1/4 pound scallops
- 1/2 pound haddock cut into 1-inch chunks
- 1/6 pound lobster cooked or uncooked
- 1/2 cup cooked crumbled bacon
- 3 cups heavy cream
- salt and pepper to taste
- Place water, potatoes, leeks, carrots and celery in a large pot. Bring to a boil, reduce heat, and simmer 15-20 minutes until vegetables are tender.
- Add scallops and simmer 5 minutes.
- Add haddock and, if using uncooked lobster, add it here. Simmer 5 minutes.
- If using cooked lobster add it here with the bacon and cream. Simmer 10 minutes.
- Season with salt and pepper to taste.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
This post was first published on February 2, 2015 and was updated on July 7, 2019.