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“This is a recipe for seafood chowder that was served at the Masstown Market. I couldn't visit there without enjoying a little of this amazing chowder. NOTE: Haddock can be substituted with any other firm white fish. Recipe originally printed in the Canadian Living magazine.”

Ingredients Nutrition


  1. Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.
  2. In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.
  3. In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.
  4. Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
  5. Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.).

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