Adam's Seafood Chowder

Adam isn't found in the kitchen very often, but he has a few recipes on this site that are definitely worth trying. This creamy and delicious seafood chowder is better than any chowder I've had in a restaurant! His hint, don't skimp on the cream - milk cannot be a substitute!

Serves 8-10


4 tbsp of butter

1 large sweet onion, minced

3 fillets of haddock, cubed

1 lb of shrimp - raw, peeled & cut into two

1/2 lb of small scallops

4 cups of cubed potatoes

2 1/2 cups of coffee cream (18% MF)

1 1/2 cups of homogenized milk

3/4 cup of sour cream

1 tsp of fresh thyme, chopped

salt and pepper


Step 1: In a large pot over medium heat, melt the butter. Add the onion and season with salt and pepper. Reduce the heat to medium-low and let the onions sweat for 15-20 minutes until soft.

Step 2: Meanwhile, Par-boil the potatoes in a separate pot. Make sure you don't fully cook the potatoes or they will be soggy when the simmer in the chowder. Drain the potatoes and add to the onions. Place the cream with the potatoes.

Step 3: Add the fish (haddock, shrimp and scallops) to the potato and cream mixture. Add the fresh thyme and season with salt and pepper. Make sure everything is covered. If needed add some more cream.

Step 4: Don't let the chowder come to a boil, but rather a light simmer. Keeping the temperature between medium and low is a good temperature. Let the chowder cook for 45 minutes.

Step 5: To finish off the chowder, add the milk and sour cream. Stir in and simmer for another 10 minutes. Serve with some bread and enjoy.