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
Scale
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.
