Picture this: a steaming bowl of rich, creamy chowder, brimming with tender chunks of seafood, vegetables, and just the right amount of seasoning. The aroma alone will transport you to the rugged coastlines of Nova Scotia. Nova Scotia Seafood Chowder is one of those comforting dishes that feels like a warm hug from the inside out. Itโs packed with the freshest catch, creamy goodness, and flavors that will make you feel like youโre dining by the sea, no matter where you are. Trust me, this is the kind of recipe youโll want to make over and over againโitโs pure comfort in a bowl.
Why Youโll Love Nova Scotia Seafood Chowder
This chowder is more than just a mealโitโs an experience. Hereโs why youโll fall in love with it:
Rich and Creamy
The combination of creamy broth and tender seafood is simply irresistible. Itโs the perfect balance of comfort and indulgence.
Fresh Seafood
With a mix of shrimp, scallops, and fish, this chowder celebrates the best of the sea. The seafood adds a beautiful depth of flavor that makes every spoonful unforgettable.
Hearty and Filling
With potatoes and vegetables making up the base, this chowder is hearty enough to be a meal on its own. Itโs perfect for cozy dinners or when you need something warm to fuel you through a chilly day.
Versatile
You can adjust the seafood and veggies to suit your taste or whatโs available. Plus, itโs just as delicious whether youโre serving it for a fancy dinner or a laid-back weekend lunch.
A Taste of the Coast
If youโve ever visited the coast of Nova Scotia, you know that seafood chowder is a must-try. Now, you can bring that taste into your kitchen with this authentic, flavorful recipe.
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Ingredients
Hereโs what youโll need to make this coastal favorite:
- Shrimp: The sweet, delicate flavor of shrimp makes it a star ingredient in this chowder.
- Scallops: Tender scallops provide a wonderful texture and a slight sweetness to the chowder.
- White Fish (e.g., cod or haddock): Mild, flaky fish adds a solid foundation to the chowder and soaks up the rich broth.
- Potatoes: These hearty vegetables make the chowder filling and give it a nice texture.
- Carrots: Sweet and slightly earthy, carrots complement the seafood and add a pop of color.
- Celery: For that fresh, crisp bite that balances the richness of the chowder.
- Onions: A classic base flavor that helps build the savory foundation of the chowder.
- Garlic: Adds an aromatic, savory depth to the dish.
- Chicken or Seafood Broth: The base liquid for the chowder, giving it that comforting, rich flavor.
- Heavy Cream: This gives the chowder its luxurious, creamy consistency.
- Butter: Adds richness and helps sautรฉ the vegetables to release their flavors.
- Bay Leaves: For an extra layer of savory, aromatic flavor.
- Thyme: Fresh thyme adds a subtle earthiness that complements the seafood.
- Salt and Pepper: To taste, bringing all the flavors together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly above.)
Instructions
Letโs get started on this warm, creamy seafood chowder thatโll have your kitchen smelling incredible.
Sautรฉ the Veggies
In a large pot, melt the butter over medium heat. Add the onions, carrots, celery, and garlic. Sautรฉ the vegetables for about 5-7 minutes, or until theyโre soft and fragrant. This step is key to developing the base flavors of the chowder.
Add Broth and Potatoes
Once the vegetables are softened, add the potatoes, bay leaves, thyme, and chicken or seafood broth. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
Add the Seafood
Next, gently add the shrimp, scallops, and fish to the pot. Stir gently to combine, and let the seafood cook for 4-5 minutes, or until itโs just cooked through. Be careful not to overcook the seafoodโtender is the goal here!
Stir in the Cream
Once the seafood is cooked, reduce the heat to low and stir in the heavy cream. Let the chowder simmer for another 5-7 minutes, allowing the cream to thicken slightly and the flavors to meld together.
Season to Taste
Taste the chowder and add salt and pepper to your liking. If you want a bit more depth, feel free to add a dash of cayenne pepper or a squeeze of lemon juice for extra brightness.
Serve and Enjoy
Once everything is perfectly combined and heated through, remove the pot from the heat. Ladle the chowder into bowls and garnish with fresh parsley or thyme, if desired. Serve hot, and enjoy the taste of Nova Scotia in the comfort of your home!
Nutrition Facts
Servings: 6-8
Calories per serving: 300-350 calories (depending on portion size)
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve Nova Scotia Seafood Chowder
This chowder is the perfect dish to enjoy on its own or paired with a few sides. Here are some ideas to elevate your meal:
- Fresh Bread: Serve with a loaf of crusty bread or soft dinner rolls to dip into the creamy broth.
- Green Salad: Pair with a fresh, crisp salad to balance out the richness of the chowder. A simple vinaigrette works wonderfully.
- Cornbread: For a hearty, comforting meal, serve alongside a slice of cornbread.
- Sherry or White Wine: A glass of dry white wine or a splash of sherry can be a perfect pairing for this rich and creamy chowder.
Additional Tips
Here are a few helpful tips to make your chowder even better:
Use Fresh Seafood
For the best flavor, try to use fresh seafood. If thatโs not available, frozen seafood works as wellโjust make sure to thaw it properly before adding it to the chowder.
Adjust the Thickness
If you prefer a thicker chowder, let it simmer a bit longer to reduce and thicken the broth. If you like it a bit lighter, you can add extra broth or even a splash of milk to adjust the consistency.
Make It Ahead of Time
This chowder can be made ahead and stored in the fridge for up to 2 days. The flavors actually develop more as it sits, making it even more delicious the next day. Just reheat gently over low heat to avoid overcooking the seafood.
Freeze Leftovers
If you have leftovers, freeze them for up to 3 months. Just be aware that the texture of the seafood may change slightly after freezing, but itโll still taste great!
FAQ Section
Q1: Can I use different types of seafood?
A1: Yes! Feel free to mix and match based on whatโs available. Clams, mussels, lobster, or crab would be great additions to this chowder.
Q2: Can I make this recipe without heavy cream?
A2: You can substitute heavy cream with half-and-half or milk for a lighter version. Keep in mind, the chowder will be less rich, but still delicious.
Q3: Can I use frozen seafood?
A3: Yes, frozen seafood works just as well! Be sure to thaw it completely before adding it to the chowder for the best results.
Q4: How do I store leftovers?
A4: Store any leftover chowder in an airtight container in the fridge for up to 2 days. Reheat it gently on the stove over low heat.
Q5: Can I freeze the chowder?
A5: Yes! You can freeze the chowder for up to 3 months. Just remember that the texture of the seafood may change a bit after freezing, but it will still taste amazing when reheated.
Q6: Can I make this chowder spicier?
A6: Definitely! Add a pinch of cayenne pepper, a dash of hot sauce, or some red pepper flakes to kick up the heat if you like things spicy.
Q7: How can I make this dish more filling?
A7: To make it even heartier, you can add some cooked rice or pasta to the chowder. Itโll make the dish more substantial and satisfying.
Q8: Can I make this chowder without potatoes?
A8: Yes! If youโre looking to skip the potatoes, you can add extra vegetables like leeks, parsnips, or corn to thicken the chowder and still give it that comforting texture.
Q9: How do I know when the seafood is cooked?
A9: Seafood cooks quickly, so itโs important to keep an eye on it. Shrimp will turn pink, scallops will be opaque, and fish will easily flake apart with a fork.
Q10: What should I serve this chowder with?
A10: Nova Scotia Seafood Chowder pairs perfectly with crusty bread, cornbread, or a fresh salad for a well-rounded meal. Enjoy with a glass of dry white wine or a crisp beer!
Conclusion
This Nova Scotia Seafood Chowder is the kind of recipe that brings the flavor of the coast straight to your kitchen. Itโs creamy, comforting, and packed with the freshest seafood flavors. Whether youโre cooking for family, friends, or treating yourself, this chowder is guaranteed to be a crowd-pleaser. So go aheadโdive into this delicious bowl of coastal goodness!
Print
Nova Scotia Seafood Chowder
- Total Time: 40 minutes
- Yield: 6 servings
Description
Nova Scotia Seafood Chowder is a rich, creamy soup thatโs perfect for cozying up on a cold day. Made with a variety of fresh seafood, creamy potatoes, and flavorful herbs, this chowder captures the taste of the sea in every spoonful. A classic Canadian recipe thatโs sure to impress!
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper to taste
- 1/2 pound haddock or other white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops, cut into quarters
- 1/2 cup fresh parsley, chopped
- 2 tablespoons lemon juice (optional, for a fresh finish)
Instructions
- Sautรฉ vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sautรฉ until softened, about 5 minutes.
- Add potatoes and broth: Add the diced potatoes to the pot, then pour in the fish stock or seafood broth. Bring the mixture to a simmer and cook for about 10-12 minutes, or until the potatoes are tender.
- Add cream and seasonings: Stir in the heavy cream, milk, thyme, Old Bay seasoning, salt, and pepper. Bring the mixture to a simmer again, stirring occasionally.
- Add seafood: Gently add the haddock (or white fish), shrimp, and scallops to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the flavors have melded.
- Finish with parsley and lemon: Stir in the fresh parsley and lemon juice, if desired, and adjust seasoning to taste.
- Serve: Ladle the chowder into bowls and enjoy with crusty bread or crackers.
Notes
- You can substitute other seafood like lobster or crab for a different twist.
- If you prefer a thicker chowder, you can mash some of the potatoes in the soup before adding the seafood to create a creamier texture.
- This chowder is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian, Nova Scotian
Nutrition
- Serving Size: 1 bowl (1/6th of the recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg