If you’ve ever dreamed of capturing the fresh, briny flavors of the East Coast right in your own kitchen, this Nova Scotia Seafood Chowder Recipe is your golden ticket. Hearty yet creamy, bursting with tender chunks of haddock, shrimp, and scallops, it balances the soothing richness of cream with the bright hint of lemon and fresh herbs. This chowder is a comforting hug in a bowl that brings the iconic taste of Nova Scotia’s waters straight to your table, perfect for cozy nights or impressing guests with a seafood delight that’s both approachable and utterly delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the perfect Nova Scotia Seafood Chowder Recipe starts with simple, fresh ingredients that each play a crucial role in building layers of flavor, texture, and color. From the sweetness of sautéed onions to the creaminess of heavy cream, every component has a special place in this dish.
- Unsalted butter: Provides that rich, silky base to gently cook and flavor the vegetables.
- Onion: Adds natural sweetness and depth when sautéed.
- Celery: Contributes a subtle crunch and fresh herbaceous notes.
- Garlic: Introduces a savory aroma that enhances the seafood’s natural flavor.
- Potatoes: Bring comforting texture and body to the chowder.
- Fish stock or seafood broth: The heart of the chowder, infusing every spoonful with oceanic richness.
- Heavy cream: Adds a luscious, velvety finish that makes this chowder feel indulgent.
- Milk: Lightens the cream slightly without sacrificing creaminess.
- Dried thyme: Offers earthy, subtle herbal notes.
- Old Bay seasoning: Provides that classic seafood spice blend that ties the dish together beautifully.
- Salt and pepper: The essentials to enhance and balance all the flavors.
- Haddock (or other white fish): Tender, flaky fish that’s the star of the seafood trio.
- Shrimp: Adds sweetness and bite, perfectly complementing the fish.
- Scallops: Brings a buttery softness and delicate taste.
- Fresh parsley: Brightens the chowder with its fresh, green notes.
- Lemon juice (optional): A splash of citrus to awaken all the flavors just before serving.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté the Vegetables
Begin by melting the butter in a large pot over medium heat. Then, add the diced onion, celery, and minced garlic. Sauté these aromatics until they soften and become fragrant, roughly 5 minutes. This foundational step builds the robust flavor base that gives the chowder its inviting warmth and aroma.
Step 2: Add Potatoes and Broth
Next, stir in the diced potatoes followed by the fish stock or seafood broth. Bringing this mixture to a simmer allows the potatoes to cook until tender, about 10 to 12 minutes. The potatoes not only thicken the chowder but also soak up and amplify the delightful seafood essence from the broth.
Step 3: Stir in Cream and Seasonings
Once the potatoes are tender, add the heavy cream and milk for that silken texture, along with dried thyme, Old Bay seasoning, salt, and pepper. Simmer gently again while stirring occasionally. This step harmonizes the flavors and delivers the creamy consistency that makes this chowder so comforting.
Step 4: Add the Seafood
Gently fold in the haddock chunks, peeled shrimp, and quartered scallops. It’s important to cook the seafood delicately for about 5 to 7 minutes until they are just cooked through—this ensures the fish stays tender and the shrimp remain juicy without turning rubbery. Watching the seafood transform like this is part of the magic of the Nova Scotia Seafood Chowder Recipe.
Step 5: Finish with Parsley and Lemon
To bring freshness and vitality, stir in the chopped parsley and squeeze in lemon juice if you like a little brightness to cut through the creaminess. Taste and adjust the seasoning with salt and pepper if needed. These finishing touches make the chowder sing and look irresistibly inviting.
Step 6: Serve and Enjoy
Scoop the chowder into bowls and serve hot, ideally with crusty bread or buttery crackers. This final step is your moment to savor the fruits of your labor, enjoying that warm, briny, creamy goodness that the Nova Scotia Seafood Chowder Recipe delivers so spectacularly.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
Fresh parsley is a classic garnish that adds a burst of color and a fresh bite. You can also sprinkle a little smoked paprika or chives for a pop of color and subtle flavor variation. A small drizzle of extra virgin olive oil or a pat of butter can add luxurious richness just before serving.
Side Dishes
This chowder pairs wonderfully with rustic crusty bread, garlic toast, or oyster crackers that soak up every creamy, flavorful drop. For a light contrast, serve alongside a crisp green salad dressed in lemon vinaigrette to complement the chowder’s richness without overwhelming it.
Creative Ways to Present
For a lovely touch at a dinner party, serve the chowder in hollowed-out mini pumpkins or bread bowls. You might also top it with a sprinkling of crisp smoked bacon or add a few finely diced roasted red peppers for a subtle smoky sweetness. Presentation like this will make your Nova Scotia Seafood Chowder Recipe the star of your table!
Make Ahead and Storage
Storing Leftovers
Allow the chowder to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 2 days. The chowder tends to thicken upon standing, so you might want to thin it with a splash of milk or broth when reheating.
Freezing
This chowder freezes reasonably well, but because of the cream and seafood, it’s best frozen without the seafood added. Freeze the chowder base separately and add freshly cooked seafood when reheating for the best texture and flavor retention.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. Add a little milk or broth to loosen the chowder if it’s too thick. If you froze the base separately, stir in freshly cooked seafood just before serving to keep the taste bright and the texture perfect.
FAQs
Can I use other types of seafood for this chowder?
Absolutely! While haddock, shrimp, and scallops are traditional, feel free to add crab, lobster, or even clams. Just adjust the cooking times accordingly so all seafood is tender and perfectly cooked.
What can I substitute for fish stock or seafood broth?
If you don’t have seafood broth on hand, a well-made vegetable broth with a dash of fish sauce or a bouillon cube can work in a pinch. Avoid plain chicken broth as it may not complement the seafood flavors as well.
Is it necessary to use heavy cream in the chowder?
Heavy cream contributes to the rich, silky texture that defines traditional chowder, but you can substitute with half-and-half or a mixture of milk and cream for a lighter version. Keep in mind that heavier cream provides the best mouthfeel.
How do I prevent seafood from overcooking?
Add seafood towards the end of cooking and simmer gently, just until the seafood turns opaque and is firm to the touch. Overcooking makes shrimp rubbery and fish dry, so timing is key for the perfect Nova Scotia Seafood Chowder Recipe.
Can this recipe be made dairy-free?
Yes, you can swap heavy cream and milk for coconut milk or cashew cream for a dairy-free alternative. Just be aware these substitutions will slightly change the flavor and texture but still result in a creamy, delicious chowder.
Final Thoughts
There’s something truly special about a bowl of Nova Scotia Seafood Chowder Recipe that comforts the soul and excites the taste buds all at once. It’s a wonderful way to celebrate fresh seafood with friends or family, and equally satisfying as a treat just for yourself. Give this recipe a try, and I promise it will become a treasured favorite in your kitchen, carrying a little piece of Nova Scotia’s coastal charm straight to your table.
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Nova Scotia Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
A classic Nova Scotia Seafood Chowder combining tender haddock, shrimp, and scallops in a creamy, herb-infused broth with potatoes and fresh vegetables, perfect for a comforting and flavorful meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
Liquids and Seasonings
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper to taste
Seafood
- 1/2 pound haddock or other white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops, cut into quarters
Finishing Touches
- 1/2 cup fresh parsley, chopped
- 2 tablespoons lemon juice (optional, for a fresh finish)
Instructions
- Sauté vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.
- Add potatoes and broth: Add the diced potatoes to the pot, then pour in the fish stock or seafood broth. Bring the mixture to a simmer and cook for about 10-12 minutes, or until the potatoes are tender.
- Add cream and seasonings: Stir in the heavy cream, milk, thyme, Old Bay seasoning, salt, and pepper. Bring the mixture to a simmer again, stirring occasionally.
- Add seafood: Gently add the haddock (or white fish), shrimp, and scallops to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the flavors have melded.
- Finish with parsley and lemon: Stir in the fresh parsley and lemon juice, if desired, and adjust seasoning to taste.
- Serve: Ladle the chowder into bowls and enjoy with crusty bread or crackers.
Notes
- Use firm white fish like haddock or cod for best results.
- If fish stock is unavailable, seafood broth or clam juice can be used as substitutes.
- Adjust Old Bay seasoning according to your spice preference.
- The lemon juice is optional but adds a nice brightness to the chowder.
- Serve with crusty bread or oyster crackers for a traditional experience.
