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Nova Scotia Seafood Chowder

Nova Scotia Seafood Chowder: Dive Into Comforting Richness

A rich and comforting Nova Scotia Seafood Chowder featuring fresh seafood and aromatic herbs, perfect for a cozy gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Canadian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 4 tablespoons Unsalted Butter Melt gently to avoid browning.
  • 1 cup Onion, diced Aromatic base for flavor.
  • 1 cup Carrots, diced Aromatic base for flavor.
  • 1 cup Celery, diced Aromatic base for flavor.
  • 2 cloves Garlic, minced Cook briefly to avoid burning.
  • 2 cups Potato, diced Acts as a thickener.
  • 4 cups Seafood Stock Can substitute with vegetable stock.
Flavoring
  • 1 teaspoon Dried Thyme Consider fresh for a vibrant flavor.
  • 1 leaf Bay Leaf Remove before adding dairy.
Creaminess
  • 1 cup Heavy Cream Creates creamy base.
  • 1 cup Milk Maintains creamy texture.
Seafood
  • 1 pound Haddock, cubed Can substitute with cod or pollock.
  • 1 cup Shrimp, peeled and deveined Offers sweet seafood flavor.
  • 12 ounces Scallops Can swap for crab meat or mussels.
Seasoning
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Garnishing
  • 1 tablespoon Fresh Parsley, chopped Adds freshness.
  • 2 Lemon Wedges Enhances flavor when squeezed.

Equipment

  • Large Pot

Method
 

Preparation Instructions
  1. Melt 4 tablespoons of unsalted butter over medium heat in a large pot. Sauté diced onion, carrots, and celery for 5–7 minutes until soft.
  2. Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
  3. Toss in 2 diced potatoes, 4 cups of seafood stock, 1 teaspoon of dried thyme, and 1 bay leaf. Bring to a gentle simmer and cook for 15–20 minutes until potatoes are fork-tender.
  4. Carefully remove the bay leaf. Stir in 1 cup of heavy cream and 1 cup of milk, keeping warm over low heat.
  5. Fold in 1 pound of cubed haddock, 1 cup of peeled shrimp, and 12 ounces of scallops. Cook for another 5–7 minutes until seafood is opaque.
  6. Season to taste with salt and pepper.
  7. Ladle into heated bowls and garnish with freshly chopped parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 8mg

Notes

For extra flavor, consider adding about ¼ cup of dry white wine after sautéing the vegetables.

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