Nova Scotia Seafood Chowder – Comfort in Every Creamy Spoon Recipe

Introduction

Nova Scotia Seafood Chowder is a warm, creamy dish that brings the bounty of the sea right to your bowl. Packed with tender white fish, plump shrimp, scallops, and mussels, this chowder offers comfort in every spoonful. It’s perfect for chilly evenings or when you crave a satisfying seafood treat.

Ingredients

• 1 pound white fish (Haddock, Cod, or Halibut; any firm white fish works)
• 1 pound shrimp (can be replaced with prawns or omitted for a shellfish-free version)
• 1 pound scallops
• 1 pound mussels (discard any unopened ones)
• 2 medium potatoes (any waxy or creamy variety)
• 1 cup heavy cream (or half-and-half for a lighter touch)
• 1 cup whole milk (oat or almond milk for dairy-free alternative)
• 3 cloves garlic
• 1/2 cup white wine (optional; lemon juice for non-alcoholic version)
• 4 cups seafood stock (vegetable broth for vegetarian twist)

Instructions

1. Step 1: Heat a large pot over medium heat and add a drizzle of oil. Add minced garlic and sauté for 1–2 minutes until golden and fragrant, taking care not to burn it.
2. Step 2: Add diced potatoes and seafood stock to the pot. Bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
3. Step 3: Stir in the white fish, shrimp, scallops, and mussels. Cook for 5 to 7 minutes until the seafood is just cooked through.
4. Step 4: Reduce heat to low and pour in the heavy cream and whole milk. Stir gently to combine. For thicker chowder, mash a few potato pieces against the side of the pot.
5. Step 5: Taste and season with salt and pepper as needed. Optionally add a splash of white wine for extra flavor.
6. Step 6: Ladle into bowls, making sure each serving has plenty of seafood and potatoes. Discard any mussels that did not open during cooking. Serve immediately.

Tips & Variations

• Use the freshest seafood possible to enhance flavor and texture.
• Avoid overcooking seafood to keep it tender and juicy.
• Let the chowder rest for a few minutes after cooking to deepen the flavors.
• For a dairy-free version, substitute heavy cream and milk with plant-based alternatives like oat or almond milk.
• Skip the wine and add a splash of fresh lemon juice to brighten the chowder if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent curdling. Avoid reheating in the microwave at high temperatures to maintain creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, you can prepare the chowder a day in advance. Store it in the refrigerator and reheat gently before serving. Keep in mind that seafood can become firmer after reheating, so avoid overcooking during initial preparation.

What can I use if I don’t have seafood stock?

If seafood stock is not available, vegetable broth is a good substitute that still provides depth of flavor. You can also simmer fish bones with aromatics to make a simple homemade broth if time allows.

Nova Scotia Seafood Chowder – Comfort in Every Creamy Spoon Recipe

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★★★★★

4.6 from 84 reviews

Nova Scotia Seafood Chowder is a creamy, comforting soup packed with a medley of fresh seafood including white fish, shrimp, scallops, and mussels. This hearty chowder features tender potatoes simmered in a flavorful seafood stock enriched with cream and milk, delivering a rich and satisfying dish perfect for chilly days or when craving coastal flavors.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Canadian, Maritime

Ingredients

Scale 1x2x3x

For the Chowder

• 1 pound White Fish (Haddock, Cod, or Halibut) – firm white fish works best
• 1 pound Shrimp (or prawns, or omit for shellfish-free)
• 1 pound Scallops
• 1 pound Mussels (discard any unopened mussels)
• 2 medium Potatoes (wax or creamy varieties)

For the Creaminess

• 1 cup Heavy Cream (or half-and-half for lighter)
• 1 cup Whole Milk (oat milk or almond milk for dairy-free)

For Flavor Base

• 3 cloves Garlic, minced
• 1/2 cup White Wine (optional, or lemon juice substitute)
• 4 cups Seafood Stock (or vegetable broth for vegetarian twist)
• Salt and Pepper to taste
• Oil for sautéing

Instructions

1. Sauté Garlic: Heat a large pot over medium heat and add a drizzle of oil. Once hot, add minced garlic and sauté for 1–2 minutes until golden and fragrant, avoiding burning.
2. Cook Potatoes in Stock: Add diced potatoes and seafood stock to the pot. Bring the mixture to a gentle boil, then reduce heat to simmer. Cook until potatoes are fork-tender, approximately 15 minutes.
3. Add Seafood: Stir in white fish, shrimp, scallops, and mussels carefully. Cook for 5 to 7 minutes until the seafood is just cooked through and mussels have opened.
4. Add Cream and Milk: Reduce heat to low, pour in heavy cream and whole milk, and stir gently to combine. For a thicker chowder, mash a few pieces of potato against the pot’s side.
5. Season and Enhance: Taste and adjust seasoning with salt and pepper. Optionally add a splash of white wine for added depth.
6. Serve: Ladle chowder into bowls ensuring each serving contains seafood and potatoes. Discard any mussels that didn’t open. Serve immediately for best flavor.

Notes

• Always use the freshest seafood available for optimal flavor and texture.
• Avoid overcooking seafood to prevent rubbery texture; seafood should be just cooked through.
• Letting the chowder sit for a little while after cooking can enhance flavor melding.
• For a lighter chowder, substitute heavy cream with half-and-half, or dairy-free milks as preferred.
• Discard any mussels that remain unopened after cooking for safety.

Keywords: Nova Scotia seafood chowder, creamy seafood soup, fish chowder, scallops, mussels, shrimp chowder, comfort food, Canadian seafood recipes