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–+ servings
Nova Scotia Seafood Chowder

Cozy Up with Nova Scotia Seafood Chowder Bliss

Experience the warmth of Nova Scotia Seafood Chowder, a comforting dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Heavy Cream Adds creaminess and richness; substitute with half-and-half for a lighter version.
  • 1 cup Whole Milk Provides a smooth texture; can be replaced with skim milk for a lower-fat option.
  • 4 cups Seafood Stock Enriches the chowder; use chicken stock if seafood stock is unavailable.
For the Seafood
  • 1 pound White Fish (Haddock, Cod, or Halibut) Offers quintessential seafood flavor; substitute with firm white fish if preferred.
  • 1 cup Shrimp Adds sweetness and a chewy texture; frozen shrimp can be used.
  • 1 cup Scallops Contributes a buttery flavor and delicate texture; can be omitted if not available.
  • 1 cup Mussels Introduces brininess; discard any that do not open after cooking.
For the Vegetables & Aromatics
  • 2 medium Potatoes Provide heartiness and a thicker texture; use Yukon Gold or Russet potatoes.
  • 2 cloves Garlic Enhances flavor; fresh cloves are recommended.
  • 1 medium Onion Adds sweetness and aromatics; shallots can be used for a milder taste.
For Flavor Boosts
  • 1 cup White Wine Offers depth and richness; use it for an extra flavor kick if desired.
  • 2 teaspoons Aromatic Herbs (Thyme, Bay Leaf) Provide complexity and fresh aroma; fresh herbs are preferred.

Equipment

  • Large Pot

Method
 

How to Make Nova Scotia Seafood Chowder
  1. 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).
  2. Toss in chopped Yukon Gold or Russet potatoes. Cook for 5-7 minutes until they begin to soften, stirring occasionally for even cooking.
  3. 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.
  4. 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).
  5. Gently fold in white fish, shrimp, scallops, and mussels. Cook for an additional 5-7 minutes until the seafood is fully cooked and tender.
  6. Stir in fresh thyme, a bay leaf, salt, and pepper. Heat through for another 2-3 minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Optional: Garnish with fresh parsley for a pop of color and added freshness. Store leftovers in an airtight container for up to three days.

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