Diving into a bowl of this Nova Scotia Seafood Chowder Recipe is like taking a comforting culinary journey straight to the heart of Canada’s east coast. This chowder is a luscious blend of tender haddock, succulent shrimp, and delicate scallops all simmered together with creamy potatoes and fragrant herbs. Each spoonful bursts with the natural sweetness of fresh seafood wrapped in a velvety broth, making it a perfect dish for cozy evenings or special gatherings. Trust me, once you try this Nova Scotia Seafood Chowder Recipe, it’s going to become one of your all-time favorite seafood soups.
Ingredients You’ll Need
The magic of this chowder lies in its simplicity and freshness. Each ingredient plays an essential role, whether it’s adding creaminess, depth, or a pop of bright flavor. Using quality seafood and aromatic herbs truly elevates the whole experience.
- 2 tablespoons unsalted butter: Provides a rich, creamy base to sauté the vegetables and build flavor.
- 1 small onion, diced: Adds subtle sweetness and depth to the broth.
- 2 stalks celery, chopped: Brings a mild, crisp texture to balance the richness.
- 2 cloves garlic, minced: Infuses the chowder with a gentle, savory warmth.
- 4 medium potatoes, peeled and diced: Make the chowder hearty and comforting with their creamy texture once cooked.
- 4 cups fish stock or seafood broth: The essential base that carries those ocean-fresh flavors beautifully.
- 1 cup heavy cream: Adds luscious creaminess and smooth mouthfeel.
- 1 cup milk: Lightens the cream without sacrificing richness.
- 1 teaspoon dried thyme: Offers an earthy, herbal note that complements the seafood.
- 1 teaspoon Old Bay seasoning (or seafood seasoning): Brings that classic coastal seasoning punch with a hint of spice.
- Salt and pepper to taste: Necessary seasonings to balance and brighten the flavors.
- 1/2 pound haddock or other white fish, cut into chunks: The star fish providing delicate flakes and subtle sweetness.
- 1/2 pound shrimp, peeled and deveined: Adds a perfect tender texture and ocean flavor.
- 1/2 pound scallops, cut into quarters: Their buttery flavor melts effortlessly into the chowder.
- 1/2 cup fresh parsley, chopped: Brings a fresh green color and a burst of brightness.
- 2 tablespoons lemon juice (optional, for a fresh finish): Adds a zesty lift to balance the richness perfectly.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté Your Aromatics
Start off by melting the unsalted butter in a large pot over medium heat. Toss in the diced onion, celery, and minced garlic, then sauté them gently for about 5 minutes until soft and fragrant. This aromatic base sets the tone for the whole chowder, filling your kitchen with a welcoming scent that tells you something tasty is on the way.
Step 2: Add Potatoes and Broth
Next, add the diced potatoes to the pot and pour in your fish stock or seafood broth. Bring everything to a gentle simmer and let it cook for 10 to 12 minutes, or until the potatoes become tender. This step starts building the rich texture of the chowder while the broth absorbs the flavor of the softened vegetables.
Step 3: Creamy Seasoned Broth
Now, stir in the heavy cream and milk, followed by the dried thyme, Old Bay seasoning, salt, and pepper. Bring it back up to a simmer, stirring occasionally so that all those spices melt into a beautifully creamy, flavorful base. This is the point where your chowder really begins to feel decadent without being overwhelming.
Step 4: Add the Seafood
Gently slide in the haddock chunks, shrimp, and scallops to the pot. Let everything cook together for another 5 to 7 minutes until the seafood turns opaque and just flakes apart easily. This delicate cooking process ensures each piece stays tender and absorbs the delicious broth around it without overcooking.
Step 5: Fresh Finish
Turn off the heat and stir in the chopped fresh parsley along with the optional lemon juice, which adds bright zing that balances the creamy richness. Taste and adjust the seasoning if needed. This finishing touch adds vibrancy that makes the chowder feel fresh and inviting every time.
Step 6: Serve and Enjoy
Finally, ladle your Nova Scotia Seafood Chowder Recipe into warm bowls and get ready to dive in. This is the ultimate comfort meal, perfect to enjoy with some crusty bread or buttery crackers to soak up every last drop of that heavenly soup.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness on top of the creamy chowder. Consider a dash of smoked paprika or a swirl of extra cream for a decorative and flavorful finish that impresses your guests or family.
Side Dishes
Serve your chowder alongside crusty artisan bread, classic oyster crackers, or a light green salad for contrast. A simple cucumber and dill salad or a crisp apple slaw work beautifully to cut through the richness and add some crunchy texture to the meal.
Creative Ways to Present
For a charming touch, serve individual portions of chowder in hollowed-out bread bowls or minuscule cast-iron skillets for a rustic, cozy look. Topping with crispy bacon bits or a drizzle of garlic-infused oil can also add a delightful twist to the classic presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover chowder in an airtight container and refrigerate within two hours of cooking. It stays fresh for up to 2-3 days, making it a convenient option for a quick lunch or dinner the next day. The flavors often deepen overnight, which is a lovely bonus.
Freezing
You can freeze this chowder, but because of the cream and delicate seafood, it’s best to freeze it before adding the seafood. Store the cream-infused broth and vegetables separately in a freezer-safe container for up to 2 months. Thaw completely and add fresh seafood when reheating for best results.
Reheating
Reheat gently on the stove over low to medium heat to avoid curdling the cream or overcooking the seafood. If frozen, thaw fully in the fridge overnight before reheating. Stir occasionally for even heat, and add extra cream or broth if the chowder seems too thick.
FAQs
Can I use other types of seafood if I don’t have haddock?
Absolutely! Cod, pollock, or halibut are excellent alternatives that maintain the tender texture and mild flavor ideal for this chowder. Just be sure to use firm white fish that holds up well during simmering.
Is Old Bay seasoning essential for the authentic taste?
While Old Bay adds a signature coastal flavor with its blend of spices, you can substitute it with your favorite seafood seasoning blend or simply use a mix of paprika, celery salt, and cayenne for a similar effect.
Can I make this chowder dairy-free?
Yes! Swap the heavy cream and milk for full-fat coconut milk or a blend of coconut milk and unsweetened almond milk. Keep in mind this will slightly change the flavor, but the chowder will still be creamy and delicious.
How do I ensure the seafood doesn’t overcook?
Add the seafood towards the end of the cooking time and simmer gently. Seafood cooks quickly, usually within 5 to 7 minutes, so once it turns opaque and firms up slightly, it’s ready.
Can I prepare this chowder in advance for a party?
Definitely! Prepare the vegetable base and broth up to 2 days ahead, then add seafood right before serving. This makes meal prep easier and ensures the freshest seafood flavor when you serve.
Final Thoughts
This Nova Scotia Seafood Chowder Recipe truly captures the heart and soul of coastal comfort food. It’s creamy, flavorful, and filled with fresh seafood that makes every spoonful a delight. I hope you give it a try soon and find, like I did, that it becomes a go-to special meal for sharing with friends and family. Happy cooking and even happier eating!
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Nova Scotia Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
This Nova Scotia Seafood Chowder is a comforting and creamy dish featuring tender haddock, shrimp, and scallops simmered with potatoes, onions, and celery in a rich fish stock base. Enhanced with cream, milk, and traditional seasonings like Old Bay and thyme, this chowder captures the fresh flavors of the sea, making it a perfect hearty meal for seafood lovers.
Ingredients
Seafood
- 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
Vegetables & Aromatics
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1/2 cup fresh parsley, chopped
Liquids & Dairy
- 2 tablespoons unsalted butter
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 cup milk
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper to taste
- 2 tablespoons lemon juice (optional, for a fresh finish)
Instructions
- Sauté vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sauté 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
- Use fresh fish stock or seafood broth for the best flavor; canned broth can be used as a substitute in a pinch.
- Do not overcook the seafood to avoid rubbery texture; remove from heat as soon as they turn opaque and firm.
- Lemon juice adds brightness but can be omitted if preferred.
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding seafood.
- This chowder can be made ahead and gently reheated; flavors improve after resting.
- Serve with crusty bread or oyster crackers for an authentic experience.
