Name: Creamy Nova Scotia Seafood Chowder for Cozy Evenings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound White Fish (Haddock, Cod, or Halibut) (Feel free to swap for any firm white fish if unavailable.); 1 pound Shrimp (Fresh or frozen, peeled and deveined.); 1 pound Scallops (If hard to find, substitute with extra shrimp or fish.); 1 pound Mussels (Ensure freshness by discarding any unopened shells after cooking.); 1 cup Heavy Cream (For a lighter version, you can use half-and-half.); 2 cups Whole Milk (Low-fat milk can work too, but texture may differ.); 2 cups Potatoes (Waxy or starchy potatoes are perfect.); 3 cloves Garlic (Fresh is ideal, but garlic powder is a quick alternative.); 1 medium Onion (Shallots make a suitable substitute.); 1 cup Celery (Chopped.); 1 cup Carrots (Chopped.); 4 cups Seafood Stock (Chicken broth can be used for a milder taste.); 2 teaspoons Herbs (Thyme, Bay Leaves) (Fresh or dried.); 1/2 cup White Wine (Optional; can skip and add more stock instead.)

As I ladled the creamy Nova Scotia Seafood Chowder into my bowl, the warm, briny aroma enveloped my kitchen like a cozy hug. This comforting one-pot meal brings the fresh essence of the ocean into my home, making it a staple during chilly nights. Beyond its heartwarming flavors, this chowder is a breeze to whip up, allowing for easy cooking and minimal cleanup. Picture tender pieces of shrimp, scallops, and delicate white fish nestled among soft potatoes, all swimming in a velvety broth that speaks to the very soul of Maritime cooking. Ready to dive into a delicious adventure with this flavorful dish? Let’s get started!

Why is this chowder a must-try?

Comforting, Creamy Delight: This Nova Scotia Seafood Chowder envelops your senses in warmth, making it the ultimate cozy meal on chilly evenings.
One-Pot Wonder: The easy preparation means less time in the kitchen and more time enjoying a hearty dish with loved ones.
Customizable Ingredients: Feel free to swap seafood or add veggies based on your preferences—this chowder adapts beautifully!
Rich, Oceanic Flavor: Each spoonful transports you to the Maritime coast, bursting with briny goodness and fresh ingredients that celebrate the ocean.
Crowd-Pleasing Appeal: Perfect for entertaining, this chowder impresses guests while feeding a crowd in a single pot. Enjoy it with some crusty bread for a full experience or check out my Cajun Seafood Boil for another seafood option that’ll wow your guests!

Nova Scotia Seafood Chowder Ingredients

• Dive into this comforting dish with these essential ingredients that make it a creamy delight!

For the Seafood

White Fish (Haddock, Cod, or Halibut) – Provides the main protein; feel free to swap for any firm white fish if unavailable.
Shrimp – Adds a sweet, tender texture; opt for fresh or frozen shrimp, peeled and deveined.
Scallops – Contributes a buttery richness; if hard to find, substitute with extra shrimp or fish.
Mussels – Offers briny flavor; ensure freshness by discarding any unopened shells after cooking.

For the Chowder Base

Heavy Cream – Creates a rich and creamy texture; for a lighter version, you can use half-and-half.
Whole Milk – Balances the chowder’s creaminess; low-fat milk can work too, but the texture might differ.
Potatoes – Provides heartiness; any waxy or starchy potato is perfect, and can be mashed for a thicker chowder.

For Flavor

Garlic – Boosts the overall flavor; fresh is ideal, but garlic powder is a quick alternative.
Onion – Adds depth; shallots make a suitable substitute if preferred.
Celery and Carrots – Contribute aromatic flavor; mix in other veggies like bell peppers for a twist.
Seafood Stock – Infuses lovely oceanic flavor; chicken broth can be used for a milder taste.
Herbs (Thyme, Bay Leaves) – Imparts aromatic notes; fresh or dried work depending on what you have.
White Wine (optional) – Adds richness; feel free to skip this and add more stock instead.

With these ingredients, you are well on your way to creating a delightful Nova Scotia Seafood Chowder that warms both the heart and the home!

Step‑by‑Step Instructions for Nova Scotia Seafood Chowder

Step 1: Sauté Aromatics
In a large pot over medium heat, melt some butter and add minced garlic, diced onion, chopped celery, and carrots. Sauté the mix for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant—be careful not to let the garlic burn, as it should turn golden rather than brown.

Step 2: Cook Potatoes
Add cubed potatoes to the pot along with the seafood stock. Increase the heat slightly and bring the mixture to a gentle simmer. Cook for approximately 15 minutes, or until the potatoes are tender and easily pierced with a fork, ensuring the flavors meld beautifully into the base of your Nova Scotia Seafood Chowder.

Step 3: Incorporate Cream
Once the potatoes are tender, gently stir in the heavy cream and whole milk. Continue to simmer the chowder for another 5 minutes, allowing it to thicken slightly and the creamy texture to mingle with the aromatic base, creating a rich foundation for the seafood.

Step 4: Add Seafood
Now it’s time to add your seafood—cubed white fish, shrimp, scallops, and mussels. Stir everything together and continue to simmer for about 5 to 7 minutes, or until the shrimp are opaque and the mussels have opened, infusing the chowder with that wonderful, oceanic flavor that makes this dish special.

Step 5: Thicken Chowder
For a creamier texture, consider mashing some of the cooked potatoes right in the pot using a spoon or a potato masher. This step helps to thicken your Nova Scotia Seafood Chowder naturally, creating a velvety consistency that’s perfect for spooning.

Step 6: Season and Enhance
Taste your chowder and season with salt and pepper according to your preference. If you’d like, stir in some optional white wine for added depth. Let the chowder simmer for a few more minutes so that all the flavors can develop fully.

Step 7: Final Touches
Before serving, make sure to remove any bay leaves you used for flavor. Garnish your bowl of Nova Scotia Seafood Chowder as desired, perhaps with fresh herbs or a sprinkle of paprika, providing a pop of color and flavor that complements this hearty, creamy dish.

What to Serve with Nova Scotia Seafood Chowder

Imagine a cozy evening spent with loved ones, where the rich aroma of seafood and creamy comfort linger in the air, perfectly complementing your gathering.

Crusty Bread: A warm, sourdough loaf is perfect for dipping into the chowder, soaking up its rich flavors with each bite.
Garlic Bread: The buttery, garlicky crunch beautifully contrasts the chowder’s creaminess, making for a delightful pairing.
Simple Green Salad: A fresh salad with vinegar-based dressing brightens up the meal, balancing the chowder’s richness with a crisp texture.
Roasted Vegetables: Seasoned veggies provide earthy flavors and nutrition that complement the seafood perfectly, creating a well-rounded plate.
Corn on the Cob: Sweet corn adds a delightful contrast to the savory chowder, enhancing the overall flavor profile of your meal.
Seasoned Rice: Fluffy, herbed rice is a wonderful canvas to absorb any leftover chowder, making it a delicious way to clear your bowl.
Chardonnay: A crisp, chilled glass of Chardonnay elevates the dining experience, harmonizing with the seafood’s fresh essence and creamy texture.
Apple Crisp: Finish off the meal with a warm apple crisp. Its sweetness and gentle spices create the ideal comforting end to a hearty dish.

How to Store and Freeze Nova Scotia Seafood Chowder

Refrigerator: Store uneaten chowder in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain creaminess.

Freezer: Avoid freezing chowder with dairy mixed in, as it can separate. Instead, freeze the seafood base without cream for up to 2 months. Reheat and add cream when ready to enjoy.

Reheating: For best results, reheat on the stovetop over low heat. Stir regularly until warmed through, adding a splash of milk or cream if it thickens too much.

Make Ahead Options

These Nova Scotia Seafood Chowder preparations are perfect for meal prep enthusiasts! You can chop your vegetables (onion, celery, carrots, and potatoes) and store them in an airtight container in the refrigerator for up to 3 days before making the chowder. Additionally, you can measure out the seafood stock and keep it ready to go. To preserve the seafood’s texture and freshness, prep it no more than 24 hours in advance and refrigerate. When it’s time to serve, simply sauté the aromatics, add the prepared vegetables and seafood stock, and follow the rest of the cooking instructions. This approach saves you valuable time during busy weeknights while ensuring your chowder is just as delicious and comforting!

Expert Tips for Nova Scotia Seafood Chowder

Perfect Heat: Maintain medium heat during sautéing; burning garlic can lead to a bitter taste that spoils the chowder’s delicate flavor.
Thicker Texture: For a creamier chowder, mash some of the cooked potatoes directly in the pot or stir in a cornstarch slurry to achieve desired consistency.
Flavor Enhancement: Allow the chowder to sit after cooking; resting improves the flavors as they meld together, making it even more delicious.
Fresh Seafood: Always use fresh seafood when possible and discard any mussels that remain unopened after cooking for safety and optimal flavor.
Storage Tips: When saving leftovers, refrigerate in an airtight container for up to three days; avoid freezing due to potential separation of dairy in the chowder.

Nova Scotia Seafood Chowder Variations

Whether you want to experiment with flavors or accommodate dietary needs, there are endless possibilities to tailor this chowder to your liking!

Gluten-Free: Use gluten-free flour or cornstarch to thicken if needed—perfect for those monitoring gluten intake.
Dairy-Free: Substitute heavy cream and milk with coconut milk for a creamy, lactose-free option that adds a subtle sweetness.
Extra Veggies: Toss in diced bell peppers or zucchini to enrich the chowder with vibrant colors and nutrients—adding a rainbow to your meal!
Spicy Kick: Incorporate a pinch of cayenne pepper or some diced jalapeños for those who crave a fiery flair—it’ll warm you right up!
Herb Swap: Mix in fresh dill or cilantro instead of thyme for a burst of unique flavor that fresh herbs can bring to the table.
Seafood Variety: Combine different seafood like crab or lobster for an indulgent twist on the classic chowder—perfect for special occasions.
Corn Addition: Stir in sweet corn kernels for added texture and a delightful pop of sweetness that complements the briny seafood beautifully.
Smoky Flavors: Try adding smoked paprika for a depth of flavor that brings a comforting, smoky dimension to the chowder.

Feel free to explore these variations, and if you’re in the mood for more seafood delights, consider my recipe for a Cajun Seafood Boil or a classic Nova Scotia Seafood to spice up your culinary repertoire!

Nova Scotia Seafood Chowder Recipe FAQs

How do I select the right seafood for my chowder?
Absolutely! When selecting seafood, look for fresh options with a mild ocean scent. For fish, choose firm varieties like haddock, cod, or halibut. Shrimp should be pink and firm, while scallops should have a sweet, briny aroma. If buying mussels, ensure they are tightly closed and discard any that are open or damaged.

What are the best storage methods for leftover chowder?
After making your Nova Scotia Seafood Chowder, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. When reheating, do so gently on low heat to prevent the cream from separating or curdling. Stir occasionally to ensure even warming.

Can I freeze my chowder?
I recommend avoiding freezing chowder that contains dairy mixed in, as it can separate when thawed. Instead, freeze the seafood broth base without the cream for up to 2 months. To serve, reheat the broth and then stir in fresh cream just before enjoying, ensuring a smooth and creamy texture.

What should I do if my chowder is too thick?
Very! If your chowder appears too thick, simply add a bit more broth or milk to reach your preferred consistency. Heat it gently while stirring to incorporate the liquid. Alternatively, you can add a splash of white wine for extra flavor as it loosens the texture too.

Is this chowder suitable for people with allergies?
The Nova Scotia Seafood Chowder is seafood-based, so it is best to be cautious if anyone has shellfish or fish allergies. For a non-shellfish option, substitute seafood with vegetables like corn or bell peppers to create a veggie chowder that’s still delicious and hearty. Always check ingredient labels if using stock or other pre-packaged items.

How can I enhance the flavor of my chowder?
Absolutely! Allow your chowder to sit for a bit before serving; it will taste even better as the flavors meld together. You can also add fresh herbs like dill or parsley just before serving or a dash of smoked paprika for a subtle kick. Enjoy experimenting to find your favorite flavor profile!