Prawn and Nettle Chowder Recipe

Toronto restaurant Canoe has launched a project aiming to create tasting menu that helps showcase different regions and eras of Canada. Using ingredients from Canada's West Coast, chef John Horne has create "Taste of Haida Gwaii"


  • 400g diced celery
  • 500g diced yellow carrots
  • 300g diced fennel
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/3 lb butter
  • 200g all-purpose flour
  • 200ml white wine
  • 1oz cognac
  • 3L cold shrimp stock
  • 1L 35% cream
  • 150g pink shrimp
  • 1 sachet with 1 bay leaf, three sprigs of tarragon, 1 tsp coriander seed, 1 tsp fennel seed and three sprigs parsley stems

Shrimps per person:

  • 2 side stripes, raw
  • 2 spot prawns, grilled
  • 8 to 10 pink shrimp, as is
  • 2 humpback shrimp, pickled with 1 part white wine vinegar, 1 part water, three parts sugar, coriander and fennel seed


  1. Sweat vegetables in butter.
  2. Deglaze with white wine and cognac, reduce heat.
  3. Add flour and make roux.
  4. Add shrimp stock one litre at a time and whisk until smooth.
  5. Add sachet.
  6. Soup should still be a little thick once it comes to a simmer.
  7. Add 35 per cent cream and bring back to a simmer.
  8. Cook chowder for 20 minutes, add pink shrimp and blitz with a hand blender.
  9. Pass through a china cap; re-season with salt and more raw cognac, if needed.
  10. Garnish with blanched and finely chopped stinging nettles and medium-diced russet potatoes. Season with fresh cracked pepper.


Note: All garnishes including shrimp can be tossed in the chowder just before serving or placed in the bowl with hot chowder poured over it.