We're celebrating Nova Scotia Chowder Week

It’s Nova Scotia Chowder Week and we’re celebrating with one of our regional favourites! Our Executive Chef, Christophe Luzeux, shares this Salmon Chowder recipe that’s sure to make you long for the East Coast.




600 grams salmon
200 grams spanish onions
150 grams celery
400 grams potatoes
60 grams all-purpose flour
250 grams butter
800 ml fish stock
6 grams parsley
4 grams fresh basil
40 ml white wine
20 ml olive oil
1 grams salt
0.4 grams pepper
0.4 grams dry thyme
100 ml whipping cream


Dice salmon into 3/4" pieces and poach salmon in fish stock. Remove the fish from the stock and set aside.

Peel then dice the potatoes into 3/4" pieces and lightly boil in same fish stock. Remove the potatoes from the stock and set aside.

Dice the onion and celery, and sauté in butter until soft. Add flour and stir mixture on low heat for approximately 8-10 minutes.

Add thyme, 1/4 of chopped parsley and wine. Cook for 2 minutes. Then slowly add stock while stirring.

Simmer for 45 minutes, season with salt, pepper and red wine vinegar.

Add cream, potatoes and salmon pieces to pot and simmer for 5 more minutes.

Puree basil & rest of parsley with olive oil. Heat for at least two minutes and strain in a fine sieve.

Drizzle a small amount of the strained herb oil on top of each bowl and serve.