Chef Alain Bosse's seafood chowder with double-smoked bacon and brie

A creamy chowder that's full of East Coast seafood to warm you up this winter

Chef Alain Bosse recipe
photo courtesy of Lisa Jackson of Eat Drink Travel magazine

Nova Scotian chef Alain Bosse, also known the The Kilted Chef, is the perfect spokesperson for the province. He's been travelling all over for the past six years, giving presentations to chefs and other industry professionals, showcasing all of the amazing ingredients that Atlantic Canada has to offer--fresh and juicy lobsters, mussels, dynamic wines, blueberries, potatoes, apples--and their flexibility.

"We are offering gift certificates for the 2016 season for the perfect gift for the foodie in your life," says Bosse. "We will announce the 2016 season line up in early January."

He has numerous television appearances as well as radio and editorial features. His enthusiasm and ability to relate to his audience has made him a natural fit for this medium. In addition to TV and radio, Bosse contributes to various publications and puts his creative talents to great use as a food stylist. 

The multi-talented chef has come up with a one-of-a-kind, creamy and robust chowder to help get us through those frigid nights. Brie cheese shines in a chowder much like Channing tatum does in Magic Mike (both). The rich and creamy cheese melts into the decadent broth that's full of amazing East Coast mussels and scallops.

Seafood chowder with double-smoked bacon and brie

4 cups water
2 lbs yellow flesh potatoes, skin on, diced
2 shallots, diced
2 tbsp butter
1/2 cup diced double-smoked bacon
6 ears corn, niblets only
1/2 cup diced celery
1/2 cup dry white wine
1 tbsp Dijon mustard
3 tbsp chopped fresh basil
2 bay leaves
4 cups mussel broth
1 lbs mussel meat
1 lbs medium scallops
1 small wheel double cream brie, quartered
sea salt and pepper, to taste
2 cups heavy (35% fat) cream

In a pot over high heat, add water and cook half of the potatoes and half of the shallots until tender, purée and set aside.

In a large pot, add butter and sauté the bacon, remaining shallots, corn and the celery until transparent, then deglaze with the white wine and Dijon mustard. When the wine has reduced, add the rest of the potatoes, the herbs and the mussel broth.

Bring to a boil, and then reduce heat to a gentle simmer until the potatoes are just fork tender.

When potatoes are cooked, add the mussel meat, scallops, brie and the pureed potato then cook for a further five minutes. Season with salt and pepper, stir in the cream allow to heat through.

Season to taste and serve.

(Photo courtesy of Lisa Jackson of Eat, Drink, Travel.)

6-8 servings
Prep Time:
45 minutes