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
Scale
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.
