If you’ve ever dreamed of cozying up with a bowl of something soul-warming, creamy, and bursting with the freshest ocean flavors, then the Nova Scotia Seafood Chowder: A Taste You Can’t Resist! Recipe is going to become your new favorite comfort food. This chowder combines tender haddock or cod, succulent shrimp, and sweet scallops all swimming in a rich, velvety broth made from fish stock and heavy cream. Each spoonful invites you into a world where simple ingredients come together to create a dish that is both elegant and deeply satisfying. Whether you’re serving it for a family dinner or treating yourself on a chilly evening, this recipe is a truly delicious way to experience the essence of Nova Scotia’s seafood bounty.
Ingredients You’ll Need
This Nova Scotia Seafood Chowder thrives on fresh, straightforward ingredients that play critical roles in taste, texture, and color. Each component is thoughtfully chosen to build layers of flavor, from the creamy base to the tender seafood bites and the aromatic vegetables.
- 1 lb fresh fish (such as haddock or cod): Provides a flaky, mild-flavored foundation that holds up well in the chowder.
- 1 lb shrimp, peeled and deveined: Adds sweet, succulent bites that contrast beautifully with the creaminess.
- 1 cup scallops: Lends a delicate texture and a hint of natural sweetness.
- 4 cups fish stock: The heart of the broth, imparting rich, oceanic taste.
- 2 cups heavy cream: Brings luxurious creaminess and smooth mouthfeel.
- 1 cup diced potatoes: Gives body and a gentle earthiness to balance the seafood.
- 1 cup diced onions: Adds sweetness and depth when sautéed.
- 1 cup diced celery: Offers subtle crunch and freshness.
- 1 cup diced carrots: Injects slight sweetness and vibrant color.
- 2 cloves garlic, minced: Lifts the flavor with gentle pungency.
- 2 tbsp butter: For richness and to sauté the aromatics.
- 1 tsp thyme: Introduces a fragrant herbal note.
- Salt and pepper to taste: Essential seasoning to bring everything together.
How to Make Nova Scotia Seafood Chowder: A Taste You Can’t Resist! Recipe
Step 1: Melt the Butter and Create Your Flavor Base
Start by gently melting the butter in a large pot over medium heat. This step sets the stage for building rich flavors. Once melted, the butter creates the perfect medium to soften your vegetables, coaxing out their sweetness and aromas that will define the chowder’s base.
Step 2: Sauté the Vegetables
Add in the diced onions, celery, carrots, and minced garlic. Sauté these until they become tender and fragrant, around 5 to 7 minutes. This step infuses the butter with natural sweetness and depth, providing a savory backbone that pairs beautifully with the seafood.
Step 3: Add Potatoes and Fish Stock, Then Boil
Introduce the diced potatoes and pour in the fish stock. Bring this mixture to a rolling boil. The potatoes begin to absorb the flavors of the stock while releasing their starch, which will help thicken your chowder naturally. This is where the creamy texture begins to take shape.
Step 4: Simmer Until Potatoes are Tender
Reduce the heat and let the chowder simmer gently. Allowing the potatoes to cook thoroughly will ensure the richness and consistency of the soup. Keep an eye on it as the flavors meld and the broth develops a comforting warmth.
Step 5: Stir in Cream and Seafood
Now for the star ingredients—slowly incorporate the heavy cream, fresh fish chunks, shrimp, and scallops. Stir carefully but thoroughly so the cream blends smoothly without curdling, and the seafood begins cooking in the velvety broth. This moment is when the chowder truly comes alive.
Step 6: Season and Finish Cooking
Add the thyme, salt, and pepper. Cook the chowder until the seafood turns opaque and is cooked through, which should take just a few minutes. The thyme adds a subtle herbal lift that complements the ocean flavors without overpowering them.
Step 7: Serve Hot and Enjoy
Your Nova Scotia Seafood Chowder: A Taste You Can’t Resist! Recipe is ready to warm you up, served nice and hot. This is the perfect time to add any final garnishes if you like, and prepare to savor every spoonful!
How to Serve Nova Scotia Seafood Chowder: A Taste You Can’t Resist! Recipe
Garnishes
Fresh herbs such as chopped parsley or chives make wonderful garnishes that add a pop of color and a hint of brightness to balance the creamy chowder. A sprinkle of crispy bacon bits or a dash of smoked paprika can also add an inviting smoky note if you want to get creative.
Side Dishes
Crusty bread, oyster crackers, or warm dinner rolls are absolute perfect partners for scooping up every last bit of this chowder. A simple green salad with a lemon vinaigrette complements the richness and keeps the meal feeling light and balanced.
Creative Ways to Present
Serve the chowder in classic white bowls to highlight the creamy, inviting colors. For a special occasion, try serving in hollowed-out bread bowls to add rustic charm. Garnish the sides with lemon wedges to brighten flavors as you eat, or display fresh seafood on the table to celebrate the inspiration behind this delightful dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chowder into airtight containers and refrigerate. It will keep beautifully for up to three days, allowing the flavors to deepen further as it rests. Just be sure to stir well before reheating.
Freezing
Freezing chowder with cream can sometimes change the texture, so it’s best to freeze without adding the cream. You can prepare the chowder up to the simmering step, cool it, then freeze in portions. When ready to eat, thaw completely and stir in fresh cream as you heat.
Reheating
Warm leftovers gently over medium-low heat, stirring frequently to prevent scorching and to allow the flavors to meld. If the chowder has thickened too much, add a splash of cream or milk to achieve that perfect velvety consistency again.
FAQs
Can I use other types of seafood for this chowder?
Absolutely! While haddock, cod, shrimp, and scallops are traditional, you can swap in lobster, crab, or even mussels depending on what’s fresh and available. Just adjust cooking times accordingly to avoid overcooking.
Is it possible to make this chowder dairy-free?
Yes, you can substitute heavy cream with coconut milk or a plant-based cream alternative. Just keep in mind this will alter the flavor profile slightly, but it will still be delicious and creamy.
What’s the best way to keep the fish from falling apart?
Adding the seafood towards the end of cooking and stirring gently helps preserve its texture. Also, cooking just until the seafood turns opaque ensures it stays tender and doesn’t become rubbery or break down.
Can I make this chowder in advance for a party?
Definitely! It actually tastes better the next day when flavors have had time to meld. Just add fresh herbs and seafood when reheating to keep it fresh and vibrant before serving.
What breads pair well with this chowder?
Rustic sourdough, garlic butter rolls, or even simple crusty baguette slices work beautifully. They soak up the creamy broth perfectly and add a satisfying crunch alongside every bite.
Final Thoughts
I can’t recommend enough making the Nova Scotia Seafood Chowder: A Taste You Can’t Resist! Recipe whenever you crave a dish that’s hearty, comforting, and full of the ocean’s best flavors. It’s simple to make, yet impressive enough to share with loved ones. Warm your soul with each luscious spoonful and discover why this chowder truly is a taste you can’t resist!
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Nova Scotia Seafood Chowder: A Taste You Can’t Resist! Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
Experience the rich and comforting flavors of Nova Scotia Seafood Chowder, a creamy and hearty soup featuring a delightful mix of fresh haddock or cod, shrimp, and scallops simmered with aromatic vegetables in a luscious fish stock and heavy cream base.
Ingredients
Seafood
- 1 lb fresh fish (such as haddock or cod), cut into chunks
- 1 lb shrimp, peeled and deveined
- 1 cup scallops
Broth & Cream
- 4 cups fish stock
- 2 cups heavy cream
Vegetables
- 1 cup diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
Seasonings & Fats
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare Base: In a large pot, melt the butter over medium heat to create a flavorful base for the chowder.
- Sauté Vegetables: Add the diced onions, celery, carrots, and minced garlic to the melted butter and sauté until the vegetables are tender and fragrant.
- Add Potatoes and Stock: Stir in the diced potatoes and pour in 4 cups of fish stock, then bring the mixture to a rolling boil.
- Simmer Potatoes: Reduce the heat to low and let the chowder simmer gently until the potatoes are fully cooked and tender.
- Add Cream and Seafood: Stir in the heavy cream, then add the chunks of fish, shrimp, and scallops to the pot.
- Season and Cook Seafood: Sprinkle in the thyme, salt, and pepper, and cook until the seafood is opaque and cooked through, ensuring a perfect texture.
- Serve: Ladle the chowder into bowls and serve hot, optionally garnished with fresh herbs of your choice for added flavor and presentation.
Notes
- Use fresh seafood for the best flavor and texture.
- You can substitute heavy cream with half-and-half for a lighter chowder.
- Fresh thyme can also be used instead of dried for a more vibrant herbaceous note.
- Serve with crusty bread for a complete meal.
- Adjust seasoning with salt and pepper at the end to suit your taste.
