The chill in the air whispers for comfort, and there’s no better way to embrace a cozy evening than with a steaming bowl of Nova Scotia Seafood Chowder. The rich aroma of garlic and fresh seafood dances through the kitchen, inviting everyone to gather around. This one-pot meal is more than just food; it’s a warm hug from the inside out.
I discovered this recipe on a rainy afternoon, when I craved the soothing flavors of the sea. With its creamy texture and tender pieces of fish, shrimp, and scallops, this chowder quickly became a family favorite. Not only can you customize the seafood to your liking, but it also comes together in a snap, perfect for those weeknights when you yearn for something special without hours in the kitchen.
So, grab your favorite pot and let’s dive into this culinary delight that will surely impress your loved ones and beat the fast-food blues!
Why is Nova Scotia Seafood Chowder a must-try?
Comforting and cozy, this chowder wraps you in warmth with every spoonful, ideal for chilly evenings. Rich flavors from tender seafood, fresh herbs, and a creamy base offer a delightful taste experience. Quick preparation means you can whip it up on busy weekdays without sacrificing quality. Customizable ingredients let you tailor the seafood to your preference, making it a versatile meal for everyone. Crowd-pleaser guaranteed, as family and friends will love gathering around for this comforting bowl of goodness!
Nova Scotia Seafood Chowder Ingredients
• Ready to create a comforting masterpiece? Here’s what you need!
For the Base
- Heavy Cream – Adds creaminess and richness; substitute with half-and-half for a lighter version.
- Whole Milk – Provides a smooth texture; can be replaced with skim milk for a lower-fat option.
- Seafood Stock – Enriches the chowder; use chicken stock if seafood stock is unavailable.
For the Seafood
- White Fish (Haddock, Cod, or Halibut) – Offers quintessential seafood flavor; substitute with firm white fish if preferred.
- Shrimp – Adds sweetness and a chewy texture; frozen shrimp can be used.
- Scallops – Contributes a buttery flavor and delicate texture; can be omitted if not available.
- Mussels – Introduces brininess; discard any that do not open after cooking.
For the Vegetables & Aromatics
- Potatoes – Provide heartiness and a thicker texture; use Yukon Gold or Russet potatoes.
- Garlic – Enhances flavor; fresh cloves are recommended.
- Onion – Adds sweetness and aromatics; shallots can be used for a milder taste.
For Flavor Boosts
- White Wine – Offers depth and richness; use it for an extra flavor kick if desired.
- Aromatic Herbs (Thyme, Bay Leaf) – Provide complexity and fresh aroma; fresh herbs are preferred.
Dive into this Nova Scotia Seafood Chowder experience and enjoy a bowl that’s as comforting as it is delicious!
How to Make Nova Scotia Seafood Chowder
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Sauté: In a large pot over medium heat, melt 1 tablespoon of butter. Add diced onions and minced garlic, stirring until translucent (about 4-5 minutes). This step builds the flavor base.
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Add Potatoes: Toss in chopped Yukon Gold or Russet potatoes. Cook for 5-7 minutes until they begin to soften, stirring occasionally for even cooking.
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Simmer: Pour in 4 cups of seafood stock. Bring it to a gentle simmer and let it cook for approximately 10-12 minutes, or until the potatoes are fork-tender and ready to absorb the flavors.
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Incorporate Cream: Lower the heat to avoid boiling, and stir in 1 cup of heavy cream and 1 cup of whole milk. Mix until smooth and warmed through (2-3 minutes).
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Add Seafood: Gently fold in white fish, shrimp, scallops, and mussels. Cook for an additional 5-7 minutes until the seafood is fully cooked and tender.
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Season: Stir in fresh thyme, a bay leaf, salt, and pepper. Heat through for another 2-3 minutes to enhance the flavors before serving.
Optional: Garnish with fresh parsley for a pop of color and added freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Nova Scotia Seafood Chowder
- Perfect Garlic Sauté: Keep the heat medium to avoid burning the garlic; it should be golden, not brown, for the best flavor.
- Thickening Trick: For a thicker chowder, mash some of the cooked potatoes or mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
- Storage Solution: Store leftovers in an airtight container for up to three days; avoid freezing after adding cream to maintain the perfect creamy texture.
- Mussel Check: Ensure mussels are fresh by discarding any that do not open during cooking; safety comes first!
- Experiment with Seafood: Feel free to swap out seafood types or add seasonal ingredients to create your unique version of Nova Scotia Seafood Chowder.
Nova Scotia Seafood Chowder Variations
Feel free to put your unique twist on this delightful chowder and make it even more special!
- Dairy-Free: Substitute heavy cream and milk with coconut cream or almond milk for a dairy-free delight.
- Vegetable Twist: Add seasonal veggies like corn, peas, or diced carrots for extra color and nutrition. These additions not only brighten the chowder but also enhance its nutritional profile.
- Spicy Kick: Introduce diced jalapeños or a dash of cayenne pepper for some heat that will warm you from the inside out. Just a hint will elevate the flavor without overwhelming your palate.
- Herb Infusion: Replace thyme and bay leaf with fresh dill or parsley for a different aromatic essence that pairs beautifully with seafood. This simple change can transform your chowder into a whole new experience!
- Seafood Swap: Choose different seafood like crab, lobster, or clams based on availability and preference for a personal touch. Each type offers a distinct flavor, creating a customized chowder with every variation!
- Citrus Zing: A splash of lemon or lime juice brightens the dish, adding a fresh zest that complements the creamy textures beautifully. Just a squeeze goes a long way in awakening the flavors.
- Quinoa or Rice: Stir in cooked quinoa or rice for added texture and heartiness, making your chowder more filling. This subtle change turns your chowder into a complete meal that satisfies hearty appetites.
Channel your inner chef and let the possibilities for your chowder shine!
What to Serve with Nova Scotia Seafood Chowder?
Indulging in a steaming bowl of chowder is a delightful experience, but pairing it with the perfect sides can elevate your meal even further.
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Crusty Bread: Perfect for dipping, a warm, crusty baguette or sourdough bread complements the creamy chowder beautifully, soaking up every last drop.
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Fresh Green Salad: A bright, mixed green salad with a zesty vinaigrette brings a refreshing contrast, balancing the richness of the chowder.
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Roasted Vegetables: Fragrant roasted seasonal vegetables, seasoned with herbs, add a touch of sweetness and a delightful texture to your dinner spread.
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Cheesy Garlic Biscuits: These fluffy, buttery bites perfectly match the seafood flavors and are irresistible for mop-up duty.
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Corn on the Cob: Sweet, steaming corn on the cob offers a fun crunch and sweet flavor that pairs wonderfully with the savory chowder.
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Crisp White Wine: A chilled glass of Sauvignon Blanc or a light Pinot Grigio adds a refreshing note that enhances the seafood without overpowering it.
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Chocolate Fondue: For dessert, a light and decadent chocolate fondue with fruits and marshmallows provides a sweet ending while keeping the cozy vibes alive.
How to Store and Freeze Nova Scotia Seafood Chowder
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Room Temperature: It’s best to serve Nova Scotia Seafood Chowder immediately. If left out, do not exceed 2 hours before refrigerating to ensure food safety.
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Fridge: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
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Freezer: For optimal texture, avoid freezing chowder after adding cream. If freezing is necessary, freeze the chowder base (without dairy and seafood) for up to 3 months; add cream and seafood when reheating.
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Reheating: When ready to enjoy, thaw in the fridge overnight if frozen. Reheat on low heat and stir occasionally until warmed through; add more cream if desired for richness.
Make Ahead Options
These comforting Nova Scotia Seafood Chowder is a dream come true for busy weeknights! You can prepare the chowder base (excluding seafood and dairy) up to 24 hours in advance and refrigerate it in an airtight container. This allows the flavors to meld beautifully while saving you time when you’re ready to serve. To finish, simply reheat the base over medium heat, stir in 1 cup of heavy cream and 1 cup of whole milk, and add your choice of seafood (like fish, shrimp, and scallops) for about 5-7 minutes until cooked. This ensures your chowder is just as delicious and comforting as if you made it fresh that day!
Nova Scotia Seafood Chowder Recipe FAQs
How do I choose the right seafood for my chowder?
Absolutely! The best seafood for Nova Scotia Seafood Chowder includes firm white fish like haddock, cod, or halibut, which hold up well in the cooking process. Shrimp and scallops add sweetness and a delicate flavor. Feel free to customize with your favorites or whatever you have on hand, just make sure the seafood is fresh!
How should I store leftover chowder?
Very simply! Allow the chowder to cool down at room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat to avoid burning. Stir occasionally to maintain delicious creamy texture, and add a splash of cream for extra richness!
Can I freeze Nova Scotia Seafood Chowder?
I often recommend avoiding freezing chowder with cream included, as it can alter the creaminess. However, if you need to freeze it, prepare the chowder base without dairy and seafood. Cool it completely, then place it in an airtight container or freezer bag and freeze it for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat on low heat, adding cream and seafood to finish cooking.
What if my chowder is too thin?
No worries! If your chowder turns out thinner than desired, you can thicken it by mashing some of the cooked potatoes against the side of the pot to release their starch or by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering chowder and let it cook for a few more minutes until it thickens nicely.
Is this chowder suitable for special diets?
Absolutely! This chowder can be adjusted to suit various dietary needs. For a lighter version, swap heavy cream and whole milk for half-and-half or skim milk. If you have seafood allergies, replace the seafood with hearty vegetables like corn and zucchini for a delightful vegetable chowder. Always check with your guests to ensure their dietary preferences are respected!
What should I do if the mussels do not open during cooking?
Safety first! If any mussels remain closed after cooking, it’s crucial to discard them as they may not be safe to eat. Ensure that the mussels are fresh when purchased, and check them before adding to your chowder. Using fresh, live mussels is essential for not only safety but also the best flavor in your Nova Scotia Seafood Chowder.
Cozy Up with Nova Scotia Seafood Chowder Bliss
Ingredients
Equipment
Method
- In a large pot over medium heat, melt 1 tablespoon of butter. Add diced onions and minced garlic, stirring until translucent (about 4-5 minutes).
- Toss in chopped Yukon Gold or Russet potatoes. Cook for 5-7 minutes until they begin to soften, stirring occasionally for even cooking.
- Pour in 4 cups of seafood stock. Bring it to a gentle simmer and let it cook for approximately 10-12 minutes, or until the potatoes are fork-tender.
- Lower the heat and stir in 1 cup of heavy cream and 1 cup of whole milk. Mix until smooth and warmed through (2-3 minutes).
- Gently fold in white fish, shrimp, scallops, and mussels. Cook for an additional 5-7 minutes until the seafood is fully cooked and tender.
- Stir in fresh thyme, a bay leaf, salt, and pepper. Heat through for another 2-3 minutes before serving.