Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
This Hearty Nova Scotia Seafood Chowder is a creamy, comforting dish perfect for cozy nights in. Featuring a rich blend of white fish, shrimp, scallops, and mussels simmered in a flavorful seafood stock enriched with cream, milk, and aromatic herbs, this chowder offers a delightful balance of textures and flavors that celebrate the bounty of the sea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Ingredients
Scale
Seafood
- 1 pound White Fish (Haddock, Cod, or Halibut)
- 1 pound Shrimp
- 1 pound Scallops
- 1 pound Mussels
Vegetables & Aromatics
- 2 medium Potatoes (Yukon Gold or Russet), chopped
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)
Liquids & Dairy
- 4 cups Seafood Stock (or chicken stock as a substitute)
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1 cup White Wine (optional)
Others
- 1 tablespoon Butter
- Salt and Pepper, to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt a tablespoon of butter. Add diced onions and minced garlic, sautéing for 4-5 minutes until the onions are translucent and fragrant.
- Cook Potatoes: Stir in the chopped potatoes and cook for 5-7 minutes until they begin to soften.
- Add Stock and Simmer: Pour in the seafood stock and optional white wine, bring the mixture to a gentle simmer over medium-high heat. Cook uncovered for 10-12 minutes until potatoes are fork-tender.
- Add Dairy: Lower the heat and stir in the heavy cream and whole milk. Mix gently until well combined and heated through.
- Cook Seafood: Carefully add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until all seafood is fully cooked and mussels have opened (discard any unopened mussels).
- Season and Finish: Stir in fresh thyme and a bay leaf, and season with salt and pepper to taste. Heat for an additional 2-3 minutes to meld the flavors.
Notes
- Substitute heavy cream with half-and-half for a lighter chowder.
- Use skim milk instead of whole milk to reduce fat content.
- If seafood stock is unavailable, chicken stock can be used as an alternative.
- Discard any mussels that do not open after cooking to ensure safety.
- For a milder onion flavor, substitute with shallots.
Keywords: Seafood Chowder, Nova Scotia, Creamy Chowder, Fish Soup, Comfort Food, Seafood Soup
