Nova Scotia Seafood Chowder

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Dive into the flavors of the Atlantic with this Nova Scotia Seafood Chowder. Known for its rich, creamy texture and hearty blend of seafood, this traditional Canadian dish brings the essence of the Maritimes right to your table. Whether enjoyed as a starter or a main dish, this chowder is the perfect comfort food for chilly evenings or any occasion when you crave something hearty and warming.

Ingredients:

  • 1 lb fresh seafood (such as haddock, shrimp, and scallops), diced

  • 2 tablespoons butter

  • 1 medium onion, finely chopped

  • 2 celery stalks, diced

  • 2 medium potatoes, peeled and cubed

  • 2 cups fish stock or clam juice

  • 1 1/2 cups heavy cream

  • 1 cup whole milk

  • 1/2 cup white wine (optional)

  • 1/4 teaspoon ground thyme

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon salt (or to taste)

  • 2 tablespoons fresh parsley, chopped (for garnish)

  • 1 tablespoon lemon juice

  • 1/4 cup all-purpose flour (for thickening)

Preparation:

Step 1: In a large pot, melt the butter over medium heat. Add the onions and celery, cooking for 5-7 minutes until they soften and become translucent.

Step 2: Sprinkle in the flour and stir well to create a roux, cooking for about 2 minutes. This will help thicken the chowder.

Step 3: Slowly add the fish stock (or clam juice) while stirring to avoid lumps. Bring the mixture to a simmer, then add the potatoes. Let it cook for 15-20 minutes until the potatoes are tender.

Step 4: Add the seafood, heavy cream, milk, white wine (if using), thyme, pepper, and salt. Stir everything together and bring to a simmer.

Step 5: Let the chowder cook for an additional 10-12 minutes, stirring occasionally, until the seafood is cooked through and the chowder has thickened to your desired consistency.

Step 6: Add the lemon juice for a touch of brightness and adjust seasoning to taste.

Step 7: Serve the chowder hot, garnished with fresh parsley and a sprinkle of extra black pepper if desired.

Variation:
For a spicier version, try adding a pinch of cayenne pepper or some chopped green chilies. You can also add corn for added sweetness and texture, or use half-and-half instead of cream for a lighter version.

Cooking Note:

  • The key to a smooth, creamy chowder is to cook the flour roux thoroughly before adding the liquids.

  • For a richer flavor, let the chowder rest for 10-15 minutes before serving to allow the flavors to meld.

Serving Suggestions:
Pair your Nova Scotia Seafood Chowder with some warm, buttered crusty bread or homemade crackers for the perfect comfort meal.

Tips:

  • Be sure not to overcook the seafood, as it can become tough. Add it in the last 10 minutes of cooking.

  • You can use frozen seafood if fresh is unavailable, just be sure to thaw it completely before adding it to the chowder.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Nutritional Information (per serving):

  • Calories: 350

  • Protein: 20g

  • Sodium: 850mg

FAQs

Can I use a different type of seafood?
Yes, you can use any mix of seafood you prefer. Clams, mussels, or lobster would work well as substitutes or additions to the traditional mix.

How can I make this chowder dairy-free?
Substitute the heavy cream and milk with coconut milk and use a dairy-free butter alternative.

Can I make this chowder ahead of time?
Yes, this chowder can be made a day ahead. Just reheat it gently over low heat before serving.

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