Description
This Nova Scotia Seafood Chowder is a rich and creamy soup brimming with fresh seafood, tender potatoes, and traditional seasonings. Perfectly balanced with the flavors of haddock, shrimp, and scallops simmered in a luscious broth, this chowder is a comforting and satisfying meal that captures the essence of coastal Canadian cuisine.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
Broth and Vegetables
- 4 medium potatoes, peeled and diced
- 4 cups fish stock or seafood broth
Dairy and Seasonings
- 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 and fragrant, about 5 minutes.
- Add Potatoes and Broth: Incorporate the diced potatoes into the pot, then pour in the fish stock or seafood broth. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are tender but not falling apart.
- Add Cream and Seasonings: Stir in the heavy cream, milk, dried thyme, Old Bay seasoning, salt, and pepper. Return the chowder to a simmer, stirring occasionally to combine all the flavors thoroughly.
- Add Seafood: Gently add the pieces of haddock, shrimp, and scallops to the pot. Cook for an additional 5 to 7 minutes, or until the seafood is fully cooked, opaque, and tender, and the flavors have melded together.
- Finish with Parsley and Lemon: Stir in the fresh chopped parsley and lemon juice if using. Adjust the seasoning with more salt and pepper to taste, ensuring the chowder is perfectly balanced.
- Serve: Ladle the hot seafood chowder into bowls and serve immediately. It pairs wonderfully with crusty bread or crackers for a delightful meal.
Notes
- Use fresh seafood for the best flavor and texture; frozen shrimp and scallops can be used but thaw completely before cooking.
- Old Bay seasoning can be substituted with any good-quality seafood seasoning or a mix of paprika, celery salt, and cayenne pepper.
- For a thicker chowder, mash some of the potatoes in the pot before adding the seafood.
- Adjust the cream and milk quantities based on preferred chowder thickness.
- Lemon juice adds a bright finish but is optional depending on taste preference.
- Leftover chowder can be refrigerated for up to 2 days but is best enjoyed fresh.
Nutrition
- Serving Size: 1 bowl (approximately 1 and 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
