Classic Canadian Seafood Chowder | Chef Shane Robilliard

A steaming bowl of Seafood Chowder is a perfect way to warm-up! Chef Shane Robilliard whips up a version using salmon, scallops, halibut and lobster. He also covers pro-tips like how to keep a stock from separating, how to add seafood for the best flavour, and the best potatoes. Try it next!
Recipe: bit.ly/3rGXzHd
Chef Shane Robilliard
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[@JaNeija]

Northern Ontario here. I fell in love with East Coast cooking when I was stationed over there.
Great to see a master chef talk though things.

[@MrAllan9]

Lived my life in the Canadian maritimes, and you get to appreciate great taste from what the sea offers. So many good recipes, and they are all unique, and to die for.😍

[@gregperez919]

Excellent! Easy make for one or two people. Thank you for a great presentation.

[@CraigAspinall-m1f]

Wow amazing from Craig in comandel nz I will give that ago tomorrow looks tasty

[@anngcampbellbower4385]

Try cleaning out the sand from the clams 1st before cooking it...there's nothing worse than biting into the sandy grit & the clam at the same time.

[@auntiewin1134]

All the you tube chefs use flour. True coastal natives going back hundreds of years never use flour. Or carrots or celery for that matter.

[@jellybean9396]

What do they use

[@glenysthomson5955]

You are so right. I taught cooking for 8 years. I thicken my chowder with ingredients not flour.

[@stoff4963]

Who cares bro it still tastes good they cooked in a pot over an open fire too 🥺

[@thebeachsidegardener8805]

@@glenysthomson5955 I use potato starch mixed with a little water for thickening towards the end of the cooking after I put in the cream. I like a thick chowder, most of the recipes I see on TH-cam are too thin for me. I’m on the East Coast, New Brunswick, a lot of restaurants here feature chowder on their menu. However not all do a thick chowder so I always ask before ordering.

[@glenysthomson5955]

@@thebeachsidegardener8805 Mine is very thick. Loads of classic but I thicken with good mashed potatoes. I ofcourse have the usual diced potatoes but the cream, butter in the mashed potatoes lend more flavor. You are on the right track though. Once lived in New Brunswich, now beside the Pacific all my best to you. I miss lobster rolls !

[@andrewstevenson118]

Decent. Good work. Wife hates seafood so I have to make this when she's away. I cook mussels and onions to make the stock, and then remove. Potatoes (and then mashed) to make the "gravy" and then add the chopped seafood back, along with shrimp and white fish. Super easy and no dairy. Not as good as yours, but no lobster needed. 🙂

[@Shelleyshelleyxyz]

Looks delicious. Thank you for sharing.

[@KentKiner-dt5rp]

Store bought fish stock is horrible please don't buy it

[@lisafranklin9089]

Ooohh..just found this channel! Can't wait to try this recipe

[@HLsab]

Love it greetings from Australia 🇦🇺👍

[@Acadian_Proud]

Add a little lobster paste to the broth at the beginning and it adds so much flavour to the broth and everything you cook in it!

[@davidspeight2890]

Thanks Chef. Great video and really well explained. I’m making some tonight for friends but will use my Thermomix. Will add extra stuff you suggested 👍. Thanks again 🇦🇺🇨🇦

[@benrobbins3585]

I'll get its banging... Good recipe

[@Fulton-Sheene...]

Lovely presentation...
Thank You...❤

[@noragreene5811]

Thank You ❤

[@piilualua4788]

👍👍

[@deforrest5611]

Again AMAZING , I dont think so , AND WHO ARE WE ? ANOTHER ANNOYING WANNA- BE