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Lemon Yellow Pike Chowder

By Alice Mainguy 1 year ago 676 Views

This hearty chowder is the fruit of fisherman Sébastien Lavoie's patience allied to cook Estelle Mainguy's creativity!


  • 2 tbsp salted butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 carrots in cubes
  • 2 tbsp flour
  • 2 cups stock (chicken, fish or lobster)
  • 473 ml 35 % cream
  • 1/2 lb scallops
  • 1/2 lb shelled raw shrimps
  • 1 1/2 cups cooked potatoes, diced
  • 1 1/2 cups yellow pike (walleye) flesh, cooked (or other white fish)
  • 1/4 tsp hot chili (to taste)
  • 1-2 drops of Aliksir lemon oil (EO or GO)
  • Salt and pepper
  • 1 tbsp cornstarch (optional)


  1. Fry the onion and the garlic in butter.
  2. Incorporate the flour while stirring.
  3. Incorporate the stock and the carrots while whipping to avoid lumps.
  4. Incorporate the cream.
  5. Bring to a boil then reduce heat.
  6. Add the scallops and the shrimps and let simmer until they are cooked (5-10 minutes).
  7. Add the potatoes and the fish, and let simmer for another 5 minutes.
  8. Add the lemon oil, the chili and blend well.
  9. Add salt, pepper and adjust to taste.
  10. Serve hot.

*For a thicker texture, add up to one tablespoon of cornstarch, previously dissolved in a little bit of cold water.