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
Scale
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
