Canadian Aboriginal Peoples Seafood Chowder Toody Ni
Experience the rich culinary heritage of Canada with this hearty and comforting **Canadian Aboriginal Peoples Seafood Chowder Toody Ni**. Bursting with the flavors of the sea, this creamy chowder combines tender clams, succulent salmon, and plump shrimp with earthy potatoes, sweet corn, and aromatic herbs. Rooted in Indigenous traditions, it is enhanced by a silky base of fish stock and heavy cream, creating a perfectly balanced dish that's both rustic and refined. Perfect for feeding a crowd, this chowder is ready in under an hour and pairs beautifully with bannock bread or crusty rolls. Ideal for chilly evenings, this recipe celebrates the bountiful gifts of the land and sea, making it a must-try for lovers of seafood and hearty soups.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 large, finely chopped Onion
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 3 medium, peeled and diced Potatoes
- 1 large, peeled and diced Carrot
- 4 cups Fish stock
- 1 pound, cleaned Clams
- 1 pound, cubed Salmon filet
- 1 pound, peeled and deveined Shrimp
- 1 cup, fresh or frozen Corn kernels
- 1 cup Heavy cream
- 1 teaspoon, dried Thyme
- 1 Bay leaf
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons, or to taste Black pepper
- 2 stalks, finely chopped Green onions
- 2 tablespoons, chopped, for garnish Parsley
Instructions
Melt the butter in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, celery, and garlic, sautéing until softened and fragrant, about 5 minutes.
Stir in the diced potatoes and carrot, cooking for another 2 minutes to coat in the butter and aromatics.
Pour in the fish stock, then add the thyme and bay leaf. Bring the mixture to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Add the clams to the pot and cook for 5-7 minutes, or until they open. Discard any clams that do not open.
Gently stir in the salmon cubes and shrimp, cooking for 3-4 minutes, or until the seafood is just cooked through.
Add the corn kernels and heavy cream, stirring to combine. Bring the chowder back to a gentle simmer. Season with salt and black pepper to taste.
Remove the bay leaf before serving. Ladle the chowder into bowls and top with finely chopped green onions and fresh parsley for garnish.
Serve hot with bannock bread or crusty rolls for a complete meal.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
