Hearty Nova Scotia Seafood Chowder
A rich and creamy chowder that encapsulates the flavours of the Atlantic coast, perfect for chilly evenings.
Servings: 4 servings
Calories: 500kcal
Ingredients
Dairy Ingredients
- 240 ml Heavy Cream Adds creaminess; substitute with half-and-half for a lighter version.
- 240 ml Whole Milk Provides smoothness; can be replaced with skim milk.
Seafood
- 450 g White Fish (like Haddock, Cod, or Halibut)
- 450 g Shrimp Sweet and chewy; frozen is fine.
- 450 g Scallops For a buttery flavour; can be omitted if unavailable.
- 450 g Mussels Introduces a briny flavour; chuck any that don’t open after cooking.
Vegetables and Aromatics
- 2 medium Potatoes (Yukon Gold or Russet) For heartiness.
- 2 cloves Garlic Fresh is best.
- 1 medium Onion Adds sweetness; shallots can be used for milder flavour.
Liquids
- 240 ml White Wine Optional, for depth of flavour.
- 950 ml Seafood Stock For richness; chicken stock can be used if needed.
Herbs and Seasoning
- 2 sprigs Aromatic Herbs (like Thyme or Bay Leaf) Fresh herbs are preferred.
Instructions
Preparation
- Begin by cleaning the mussels, rinsing them under cold water, and discarding any that are open.
- Dice the white fish into bite-sized pieces. If using frozen shrimp, thaw them beforehand.
Cooking
- In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion and minced garlic until they become translucent and fragrant.
- Dice the potatoes into small cubes and add them to the pot. Stir occasionally for about 5 minutes.
- Add the seafood stock and, if using, the white wine. Let this mixture come to a gentle simmer.
- Stir in the heavy cream and whole milk. Keep the pot on low heat to prevent boiling, allowing the chowder to thicken as it warms.
- Gently fold in the fish, shrimp, scallops, and mussels. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
- Toss in the aromatic herbs like thyme and bay leaf. Season with salt and pepper to taste.
- Give the chowder a good stir and remove from the heat. Let it sit for a few minutes to enhance the flavour before serving.
Notes
Refrigerate any leftover chowder in an airtight container for up to three days. Reheat gently over low heat, adding a splash more milk or cream if it’s too thick. You can mix or match seafood based on what you like or what’s available—clams or crab also make excellent additions! For a plant-based version, substitute the seafood with hearty vegetables like mushrooms and corn, and use coconut milk instead of cream and milk.