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–+ servings
Nova Scotia Seafood Chowder

Creamy Nova Scotia Seafood Chowder for Cozy Evenings

Delight in this rich and creamy Nova Scotia Seafood Chowder, a perfect comfort food for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Canadian, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 1 lb White Fish (Haddock, Cod, or Halibut) Firm white fish can be used.
  • 1 lb Shrimp Fresh or frozen, peeled and deveined.
  • 1 lb Scallops Optional; additional shrimp or fish can substitute.
  • 1 lb Mussels Ensure freshness, discard unopened ones.
For the Creamy Base
  • 1 cup Heavy Cream Half-and-half can be substituted.
  • 1 cup Whole Milk Low-fat milk can be used.
For the Vegetables
  • 2 medium Potatoes Any waxy or starchy potato works.
  • 3 cloves Garlic Minced; fresh is best.
  • 1 medium Onion Can substitute with shallots.
  • 2 stalks Celery Chopped.
  • 2 medium Carrots Diced.
For the Flavor
  • 4 cups Seafood Stock Chicken broth can be used.
  • 2 teaspoons Herbs (Thyme, Bay Leaves) Fresh or dried based on availability.
  • 0.5 cup White Wine Optional; omit if desired.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, diced onion, chopped celery, and diced carrots, sautéing for about 5 minutes until softened.
  2. Next, add in the cubed potatoes and seafood stock. Bring to a gentle simmer and cook for 15 minutes until potatoes are fork-tender.
  3. Reduce heat to low, stir in heavy cream and whole milk, letting thicken for about 5 minutes.
  4. Gently fold in seafood, cover and simmer for an additional 5-7 minutes until shrimp are opaque and mussels are opened.
  5. For a thicker chowder, mash some of the cooked potatoes against the pot's side and mix back into the chowder.
  6. Season with salt and pepper to taste, stirring in white wine if using, and let simmer for another minute.
  7. Remove bay leaves and ladle chowder into bowls. Garnish with fresh herbs and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 250mgIron: 2mg

Notes

Chowder tastes better the next day as flavors meld. Store leftovers in an airtight container for up to 3 days. Avoid freezing with dairy ingredients.

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