If you are craving a hearty, comforting bowl packed with the freshest flavors from the ocean, this Nova Scotia Seafood Chowder Recipe is exactly what you need. It brings together tender chunks of potatoes, a medley of succulent seafood, and a creamy, savory broth that warms you to your core. This classic chowder is a celebration of Nova Scotia’s rich maritime heritage and a true testament to simple ingredients coming together to create magic in every spoonful.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each chosen to build layers of flavor, texture, and color that make the chowder so irresistible. From the sweetness of fresh vegetables to the delicate brininess of mixed seafood, every element plays an important role.
- Unsalted butter: Used for sautéing vegetables, it adds a rich, creamy base that enhances every bite.
- Small onion, finely chopped: Brings subtle sweetness and depth when softened.
- Celery stalk, diced: Offers a crisp, aromatic crunch that brightens the chowder.
- Carrot, diced: Adds natural sweetness and a pop of color to the dish.
- Garlic cloves, minced: Infuses the base with warm, fragrant notes.
- Potatoes (Yukon Gold or red), diced: The heart of the chowder, delivering creaminess and gentle texture.
- Seafood or fish stock: Forms the flavorful broth that carries the essence of the sea.
- Bay leaf: Lends subtle herbal undertones that blend perfectly with seafood flavors.
- Dried thyme: A classic herb that complements seafood beautifully with its earthy aroma.
- Black pepper: Adds a mild heat that balances the richness.
- Heavy cream: Provides luscious smoothness and thickness to the chowder.
- Whole milk: Lightens the cream slightly for the perfect creamy consistency.
- Mixed seafood (shrimp, scallops, haddock, cod, or clams): The star of the show, offering variety in flavor and texture from the sea.
- Fresh parsley, chopped: Adds a fresh herbal brightness to finish the chowder.
- Lemon juice: Offers a little zing and brightness that lifts all the flavors.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté the Vegetables
Start by melting unsalted butter in a large pot over medium heat. Add the finely chopped onion, diced celery, carrot, and minced garlic, and cook until everything is tender and fragrant, about 5 to 7 minutes. This step builds a wonderfully flavorful base that will carry the rest of the ingredients beautifully.
Step 2: Add Potatoes and Stock
Next, stir in the diced potatoes along with the rich seafood or fish stock. Toss in the bay leaf, dried thyme, and black pepper for seasoning. Bring the whole pot to a gentle simmer and let it cook until the potatoes are tender, which usually takes around 10 to 12 minutes. This simmering melds all those excellent flavors together.
Step 3: Cream and Milk Join the Party
Lower the heat to keep things gentle and stir in the heavy cream and whole milk. This combination is what makes the chowder deliciously creamy without being too heavy. It’s the perfect luxurious texture that clings to every piece of seafood and vegetable.
Step 4: Add the Seafood
Time for the star ingredient! Add your mixed seafood, whether it’s shrimp, scallops, haddock, cod, or clams. Let everything simmer gently for another 5 to 7 minutes, just until the seafood is cooked through and tender. Resist the urge to overcook — you want those pieces to remain succulent and mild.
Step 5: Brighten and Finish
Finally, toss in the fresh chopped parsley and a splash of lemon juice. Give everything a good stir and taste to adjust the seasoning if necessary. Be sure to remove the bay leaf before serving so it doesn’t distract from the final bowl full of chowder goodness.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
A sprinkle of fresh parsley or chives is an easy way to add a burst of fresh flavor and color to your chowder. For an extra touch of indulgence, a small drizzle of cream on top or even a dash of smoked paprika will wow your guests visually and taste-wise.
Side Dishes
This chowder pairs beautifully with crusty bread or buttery crackers to soak up every last spoonful of broth. A crisp green salad on the side can add a fresh contrast, while roasted vegetables make for a more substantial meal. You really can’t go wrong here!
Creative Ways to Present
Want to impress at your next dinner? Serve the chowder inside hollowed-out bread bowls for a fun, rustic presentation. Or, ladle it into mini mason jars or demitasse cups for a charming appetizer. These little ideas make the Nova Scotia Seafood Chowder Recipe not only delicious but also wonderfully memorable.
Make Ahead and Storage
Storing Leftovers
Chowder is even better the next day, so don’t hesitate to save some. Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors blend beautifully in that time, making for an easy and delicious follow-up meal.
Freezing
If you want to keep your Nova Scotia Seafood Chowder Recipe longer, freezing is an option but with a small catch. Seafood can become rubbery when frozen and thawed, so it’s best to freeze the chowder broth and vegetables separately if possible. Otherwise, freeze for up to one month and thaw overnight in the refrigerator before reheating gently.
Reheating
When reheating, do so slowly over low heat to prevent the cream from curdling and keep the seafood tender. Stir often to heat evenly and add a splash of cream or milk if the chowder thickens too much. This way, you enjoy the same creamy experience every time.
FAQs
Can I use frozen seafood for this Nova Scotia Seafood Chowder Recipe?
Absolutely! Frozen seafood works well, just be sure it’s properly thawed before adding to the pot so it cooks evenly. This keeps your chowder tasting fresh and delicious.
What can I substitute if I don’t have seafood stock?
If seafood stock isn’t available, a good-quality fish stock or even a vegetable stock seasoned with a little seaweed or fish sauce can be a great substitute to maintain that oceanic flavor.
Is it possible to make this chowder dairy-free?
Yes, you can use coconut milk or almond milk and a plant-based butter alternative. The texture will be slightly different, but the flavors can still be rich and satisfying.
How spicy is this Nova Scotia Seafood Chowder Recipe?
This chowder is very mild and comforting with just a hint of black pepper for gentle warmth. You can always add a pinch of cayenne or hot sauce if you like a little heat.
Can I add other seafood besides the listed ones?
Definitely! Feel free to customize your chowder with your favorite seafood such as crab, lobster, or mussels. Just adjust the cooking time so everything stays perfectly tender.
Final Thoughts
Making the Nova Scotia Seafood Chowder Recipe at home is like inviting a taste of the coast right into your kitchen. It’s a dish that feels both luxurious and comforting, perfect for sharing with friends and family. Once you try this recipe, it’s sure to become one of your go-to favorites for a cozy night in or a special get-together. So grab your pot and fresh seafood, and let the magic of this classic chowder brighten your table.
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Nova Scotia Seafood Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
A comforting and creamy Nova Scotia Seafood Chowder featuring a medley of fresh seafood simmered with tender potatoes and aromatic vegetables in a rich, flavorful broth.
Ingredients
Vegetables & Aromatics
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or red potatoes)
- ¼ cup fresh parsley, chopped
Liquids & Dairy
- 2 tablespoons unsalted butter
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1 cup whole milk
Seafood & Seasonings
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Sauté Vegetables: Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion, diced celery, diced carrot, and minced garlic. Sauté the mixture for about 5 to 7 minutes until the vegetables are softened and fragrant.
- Simmer Potatoes and Broth: Add the diced potatoes, seafood or fish stock, bay leaf, dried thyme, and black pepper to the pot. Bring the mixture to a simmer and cook for approximately 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
- Add Dairy and Seafood: Reduce the heat to low. Stir in the heavy cream and whole milk. Add the mixed seafood to the pot and gently simmer for 5 to 7 minutes, or until the seafood is just cooked through and tender.
- Finish and Season: Stir in the fresh chopped parsley and lemon juice to brighten the flavors. Taste the chowder and adjust seasoning if necessary by adding more salt or pepper to preference.
- Serve: Remove the bay leaf from the chowder before serving. Serve the chowder hot accompanied by crusty bread or crackers for a complete meal.
Notes
- Use mixed seafood varieties for optimal flavor and texture.
- Be careful not to overcook the seafood to avoid toughness.
- Adjust thickness by varying the amount of cream and milk as preferred.
- For a lighter version, substitute some or all heavy cream with milk or use low-fat dairy.
- The chowder can be reheated gently on the stovetop; avoid boiling once seafood has been added.
- Add a dash of smoked paprika or cayenne for a spicy twist.
