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–+ servings
Nova Scotia Seafood Chowder

Creamy Nova Scotia Seafood Chowder for Cozy Evenings

This creamy Nova Scotia Seafood Chowder is a comforting one-pot meal that captures the essence of the ocean, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Canadian, Maritime
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 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.
For the Chowder Base
  • 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.
For Flavor
  • 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.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot over medium heat, melt some butter and add minced garlic, diced onion, chopped celery, and carrots. Sauté for about 5 minutes until softened.
  2. Add cubed potatoes and seafood stock. Increase heat to a gentle simmer and cook for approximately 15 minutes until potatoes are tender.
  3. Gently stir in the heavy cream and whole milk. Simmer for another 5 minutes to allow it to thicken slightly.
  4. Add the seafood—cubed white fish, shrimp, scallops, and mussels. Stir and simmer for about 5 to 7 minutes until shrimp are opaque.
  5. Consider mashing some of the cooked potatoes in the pot for a creamier texture.
  6. Season with salt and pepper, and optionally stir in white wine. Let it simmer for a few minutes.
  7. Remove any bay leaves before serving. Garnish as desired.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 185mgIron: 2mg

Notes

Allow the chowder to sit after cooking for improved flavors. Store leftovers in an airtight container for up to 3 days.

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