Introduction

Hearty Nova Scotia Seafood Chowder is a comforting and flavorful dish perfect for cozy nights in. Packed with fresh seafood and creamy broth, it offers a rich taste of the sea with every spoonful.

A white bowl with a thin brown rim is filled with creamy chowder that has a light beige color and smooth texture. Large chunks of white fish and light golden brown potato pieces sit in the chowder, along with orange shrimp scattered throughout. Green herb bits are sprinkled over the dish, adding small pops of color. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream (or half-and-half for a lighter version)
1 cup whole milk (or skim milk for a lower-fat option)
1 pound white fish (haddock, cod, or halibut)
2 medium potatoes (Yukon Gold or Russet)
2 cloves garlic (fresh, minced)
1 medium onion (diced, shallots can be used for milder flavor)
1 pound shrimp (fresh or frozen)
1 pound scallops (optional)
1 pound mussels (discard any that do not open after cooking)
1 cup white wine (optional)
4 cups seafood stock (or chicken stock if unavailable)
2 sprigs aromatic herbs (thyme and bay leaf, fresh preferred)
Salt and pepper to taste
1 tablespoon butter

Instructions

Step 1: In a large pot over medium heat, melt the butter. Add diced onions and minced garlic, then sauté for 4-5 minutes until the onions are translucent and fragrant.
Step 2: Stir in the chopped potatoes and cook for 5-7 minutes until they start to soften.
Step 3: Pour in the seafood stock and bring the mixture to a gentle simmer. Cook uncovered for 10-12 minutes until the potatoes are fork-tender.
Step 4: Lower the heat and stir in the heavy cream and whole milk. Heat gently until smooth and warm throughout.
Step 5: Carefully add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until all seafood is fully cooked.
Step 6: Add the fresh thyme and bay leaf, season with salt and pepper to taste, and heat for an additional 2-3 minutes.
Step 7: Remove the bay leaf and thyme sprigs before serving. Enjoy your warm and hearty chowder!

Tips & Variations

For a richer chowder, use heavy cream instead of half-and-half or milk.
Substitute seafood stock with chicken stock if unavailable; it still adds a nice depth of flavor.
Omit scallops if you prefer a simpler seafood mix or can’t find fresh ones.
Add a pinch of smoked paprika or cayenne for a subtle spicy kick.
Serve with crusty bread for a complete and satisfying meal.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding cream to keep the texture smooth.

How to Serve

A white bowl filled with creamy yellow soup showing a smooth texture with small green herb leaves scattered on top. Within the soup, several pink-orange shrimp with visible tails are mixed alongside large white scallops that have browned, grilled tops. The bowl rests on a white marbled surface, highlighting the rich colors and textures of the seafood and creamy soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen shrimp and scallops can be used. Thaw them completely before adding to ensure even cooking.

Is it necessary to add white wine?

White wine adds depth and richness but is optional. You can omit it or replace it with additional seafood stock if preferred.