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–+ servings
Nova Scotia Seafood Chowder

Nova Scotia Seafood Chowder That's a Cozy Hug in a Bowl

Experience the warmth of Nova Scotia Seafood Chowder, a comforting dish that embraces the freshest catch with rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Canadian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood Base
  • 1 pound white fish (haddock, cod, or halibut) Use firm, flaky varieties for best results.
  • 1 pound shrimp Fresh is ideal, but thawed frozen works too.
  • 1 pound scallops Avoid overcooking to maintain tenderness.
  • 1 pound mussels or clams (optional) Ensure mussels are opened before serving.
For the Vegetables
  • 1 small onion (diced) Brings a natural sweetness.
  • 2 stalks celery (diced) Adds a delightful crunch.
  • 1 medium carrot (diced) Offers vibrant color and subtle sweetness.
  • 2 medium potatoes (peeled & diced) Thickens the chowder.
For the Liquids
  • 4 cups seafood stock Essential for rich flavor.
  • 1 cup heavy cream Creates a luxurious texture.
  • 1 cup whole milk Balances the richness.
For Seasoning & Garnish
  • 1 teaspoon salt Enhances flavors.
  • 1 teaspoon black pepper Adds warmth.
  • 1 teaspoon thyme Earthy accents.
  • 1 teaspoon Old Bay seasoning (optional) Boosts flavors.
  • 3 tablespoons butter Used for sautéing veggies.
  • 2 cloves garlic (minced) Adds aromatic depth.
  • ¼ cup fresh parsley (chopped) Provides freshness.
  • 1 tablespoon lemon juice Brightens up flavors.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, melt 3 tablespoons of butter over medium heat. Once shimmering, add 1 diced onion, 2 diced celery stalks, and 1 diced carrot. Sauté these vegetables for about 3-4 minutes until they soften and become fragrant. Stir in 2 minced garlic cloves and cook for an additional minute.
  2. Add 2 diced medium potatoes and 4 cups of seafood stock to the pot, bringing it to a gentle simmer. Allow the mixture to simmer for approximately 10 minutes, or until the potatoes are fork-tender.
  3. Reduce the heat to low and gradually stir in 1 cup of heavy cream and 1 cup of whole milk. Season with salt, black pepper, thyme, and Old Bay seasoning. Stir for about 2 minutes.
  4. Gently fold in 1 pound of white fish, 1 pound of shrimp, 1 pound of scallops, and 1 pound of mussels (if using). Simmer gently for 5-7 minutes, until the seafood is cooked through.
  5. Remove from heat and stir in ¼ cup of chopped fresh parsley and juice from 1 lemon. Ladle into bowls and serve immediately with crusty bread.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For best results, use the freshest seafood and adjust seasoning to taste.

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