Nova Scotia Seafood Chowder – Comfort in Every Creamy Spoon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Season and Enhance: Taste and adjust seasoning with salt and pepper. Optionally add a splash of white wine for added depth.
- 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
