Recipe: Corn, crab and scallop chowder

Corn, crab and scallop chowder

Corn, crab and scallop chowder {Photo: Vadim Daniel}

Seems like winter is back with a vengeance in Montreal this week! I can’t believe they’re announcing snow! To cheer me up a bit and warm me up body and soul, I decided to make some comfort food. This easy corn, crab and scallop chowder is a great way to warm yourselves and your loved ones up tonight.


  • 2 cups baby potatoes, chopped
  • 2 to 3 celery stalks, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme
  • 1 cup of fresh crab meat
  • 1 dozen baby scallops
  • 3 cups of corn (frozen or fresh)
  • 3 cups chicken stock
  • 3 cups whole milk
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Store bought puff pastry
  • Olive oil


  1. Heat some olive oil in a deep pan and sauté the onion for a few minutes. Add the potatoes, celery, garlic, thyme, salt, and pepper. Cover and cook 10 minutes then add the stock and milk
  2. Mix the softened butter and flour in a bowl and form 4 little balls with the mix. Drop the flour and butter balls into the boiling milk mix and whisk. This will help thicken the chowder
  3. Once all the balls are added, add the corn and In Cuisin mashed potatoes and heat through until the mash potatoes pellets are completely thawed. Add the crab meat and sautéed scallops
  4. In the meantime, unroll the puff pastry and cut into 4 pieces. Brush with a beaten egg and bake at 350 degrees until golden
  5. Serve the chowder in a bowl with a puff pastry “top”

Photos: Vadim Daniel

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