Nova Scotia Seafood Chowder Recipe
If you’ve ever dreamed of savoring a hearty, soul-warming bowl that truly captures the essence of the Atlantic coast, this Nova Scotia Seafood Chowder Recipe is your new go-to comfort food. Bursting with tender chunks of fresh seafood, velvety potatoes, and rich creaminess, every spoonful offers a harmonious blend of delicate flavors and satisfying textures. Whether you’re looking to impress guests or simply enjoy a cozy night in, this chowder brings a taste of Nova Scotia’s maritime charm straight to your table.
Ingredients You’ll Need
This recipe uses straightforward, wholesome ingredients that come together to create layers of flavor and comforting textures. Each component is carefully chosen to enhance the chowder’s creamy base while highlighting the fresh seafood’s natural sweetness.
- Unsalted butter: Essential for sautéing the vegetables gently, creating a fragrant foundation.
- Small onion: Finely chopped to add subtle sweetness and depth.
- Celery stalk: Provides a mild crunch and aromatic hint.
- Carrot: Adds natural sweetness and vibrant color.
- Garlic cloves: Minced to deliver a warm, savory note.
- Potatoes (Yukon Gold or red): Diced to add comforting heartiness and tender chunks.
- Seafood or fish stock: Intensifies the oceanic flavor that defines this chowder.
- Bay leaf: Introduces subtle earthiness and aroma.
- Dried thyme: Offers herbal brightness that lifts the chowder.
- Black pepper: For a gentle, spicy kick.
- Heavy cream: Creates a luscious, silky texture in the broth.
- Whole milk: Balances richness without overwhelming.
- Mixed seafood (shrimp, scallops, haddock, cod, clams): The star players delivering fresh, tender bites of the sea.
- Fresh parsley: Chopped at the end for a burst of color and freshness.
- Lemon juice: Brightens every spoonful with a hint of citrus zing.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large pot over medium heat. This step is where the magic begins as you add the finely chopped onion, diced celery, carrot, and minced garlic. Cooking them gently for about 5 to 7 minutes softens the vegetables and releases their natural sweetness, providing a flavorful base layer for your chowder.
Step 2: Simmer the Potatoes and Stock
Next, stir in the diced potatoes alongside the seafood or fish stock. Toss in the bay leaf, dried thyme, and black pepper to build a fragrant, comforting broth that will cook the potatoes to tender perfection. Allow this to simmer for 10 to 12 minutes, letting the flavors develop and the potatoes absorb all that savory goodness.
Step 3: Add the Cream and Seafood
Lower the heat to ensure gentle cooking, then carefully incorporate the heavy cream and whole milk. Now comes the star moment—add your mixed seafood. Simmer everything together softly for 5 to 7 minutes, allowing the seafood to cook through while the chowder thickens slightly, creating that classic creamy texture without overpowering the delicate taste of the fish and shellfish.
Step 4: Finish with Freshness
To balance the richness, stir in freshly chopped parsley and a splash of lemon juice, which will brighten the chowder perfectly. Give it a taste and adjust seasoning if necessary. Don’t forget to remove the bay leaf before serving; it’s done its job in infusing the chowder but isn’t meant to be eaten.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
A sprinkle of extra fresh parsley or a grind of black pepper adds visual appeal and a pop of fresh herbal flavor. Some crispy bacon bits or a few fresh chives can also elevate the chowder, adding textures and savory layers.
Side Dishes
Nova Scotia Seafood Chowder pairs wonderfully with crusty bread or rustic crackers to scoop up every creamy bite. A simple green salad dressed lightly with lemon vinaigrette can complement the chowder’s richness and keep your meal balanced and refreshing.
Creative Ways to Present
For a special touch, serve the chowder in hollowed-out bread bowls that soak up the broth deliciously. Alternatively, presenting it in elegant soup cups with a drizzle of herb-infused olive oil on top makes it perfect for entertaining or cozy dinners alike.
Make Ahead and Storage
Storing Leftovers
You can store leftover Nova Scotia Seafood Chowder in an airtight container in the refrigerator for up to 2 days. Because seafood is delicate, it’s best eaten within this time frame to maintain freshness and flavor.
Freezing
Freezing seafood chowder is not recommended as the cream base and seafood texture can change unfavorably. If you do choose to freeze it, keep in mind the chowder may separate or become grainy upon thawing, but stirring vigorously can help re-emulsify it.
Reheating
When reheating, do so gently over low heat on the stove rather than the microwave. This helps prevent the cream from curdling and ensures the seafood stays tender. Stir frequently until warmed through but avoid boiling.
FAQs
Can I use other types of seafood for this chowder?
Absolutely! Feel free to customize the chowder with your favorite seafood like lobster, crab, or mussels. Just be mindful of cooking times, as some seafood cooks faster than others.
Is there a non-dairy option for the cream and milk?
Yes, you can substitute with coconut milk or almond milk, but this will alter the flavor and creaminess. Using full-fat coconut milk is the closest alternative to maintain richness.
Can I make this recipe gluten-free?
This chowder is naturally gluten-free as long as you use gluten-free seafood stock. Always check labels to ensure no hidden gluten ingredients sneak in.
How thick should the chowder be?
The chowder should be creamy and slightly thick but still ladle-able. The potatoes help thicken the broth naturally, so avoid adding flour or cornstarch unless you prefer a thicker consistency.
What’s the best way to reheat leftovers without overcooking the seafood?
Reheat slowly over low heat, stirring frequently. Removing the seafood and adding it back in at the end of warming the broth can also help prevent overcooking.
Final Thoughts
This Nova Scotia Seafood Chowder Recipe is a true celebration of coastal flavors and comforting textures, perfect for chilly nights or any time you crave a cozy meal with a seafood twist. I encourage you to give it a try, savor every warm, creamy spoonful, and share it with friends and family to spread that maritime joy right from your own kitchen.
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Nova Scotia Seafood Chowder Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A comforting and creamy Nova Scotia Seafood Chowder featuring a medley of fresh seafood simmered with potatoes, vegetables, and aromatic herbs in a rich, creamy broth.
Ingredients
Vegetables & Aromatics
- 2 tablespoons unsalted butter
- 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)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Liquids
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1 cup whole milk
Seafood
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
Other
- 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 until the vegetables are softened and fragrant, about 5-7 minutes.
- Simmer Potatoes and Stock: Add the diced potatoes, seafood or fish stock, bay leaf, dried thyme, and black pepper to the pot. Bring everything to a simmer, then cook until the potatoes are tender, approximately 10-12 minutes.
- Add Cream and Seafood: Lower the heat to gentle simmer. Stir in the heavy cream and whole milk. Add the mixed seafood to the pot and simmer gently for 5-7 minutes or until the seafood is just cooked through, tender but not overcooked.
- Finish and Season: Stir in the fresh chopped parsley and lemon juice. Taste the chowder and adjust the seasoning with additional salt or pepper as desired.
- Serve: Remove the bay leaf from the chowder before serving. Serve the chowder hot, accompanied by crusty bread or crackers for a perfect meal.
Notes
- Use fresh seafood for the best flavor and texture.
- Adjust the type of seafood based on availability and preference.
- Yukon Gold potatoes hold their shape well in chowders.
- For a thicker chowder, mash some of the potatoes while cooking.
- To make the chowder richer, substitute some milk with cream or half-and-half.
- Can be frozen, but texture of seafood might change; reheat gently to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
