Nothing beats the comforting warmth and rich flavors of a classic maritime dish like this Nova Scotia Seafood Chowder Recipe. Bursting with fresh seafood and a creamy, savory broth, this chowder wraps you in cozy coastal charm with every spoonful. Whether you’re craving a hearty lunch or a soul-soothing dinner, this chowder delivers layers of flavor and texture that celebrate the bounty of Nova Scotia’s waters.
Ingredients You’ll Need
The beauty of this chowder lies in its simple, fresh ingredients that come together to create a dish full of vibrant flavor, delightful textures, and a satisfying creamy finish. Each element plays a vital role, from the aromatic vegetables to the diverse seafood mix and the creamy base that brings everything perfectly together.
- Unsalted butter: Essential for sautéing vegetables and building a rich, silky base without overpowering the delicate seafood flavors.
- Small onion, finely chopped: Adds a gentle sweetness and depth to the soup’s flavor foundation.
- Celery stalk, diced: Provides a subtle crunch and fresh note that balances the creaminess.
- Carrot, diced: Brings natural sweetness and a cheerful pop of color to the chowder.
- Garlic, minced: Adds a fragrant warmth that elevates the savory profile of the dish.
- Diced potatoes (Yukon Gold or red): The hearty backbone of the chowder, giving texture and mild creaminess.
- Seafood or fish stock: The liquid soul of this chowder, packing in oceanic depth and savory complexity.
- Bay leaf: Infuses subtle herbal notes that deepen the overall flavor.
- Dried thyme: Lends a touch of earthy brightness to contrast the creamy broth.
- Black pepper: Provides gentle heat and spice to awaken your taste buds.
- Heavy cream: Creates a luscious, velvety texture that makes every bite indulgent.
- Whole milk: Lightens the cream and keeps the chowder smooth and comforting.
- Mixed seafood (shrimp, scallops, haddock, cod, or clams): A delightful medley that brings authentic Nova Scotia coastal flavors right to your bowl.
- Fresh parsley, chopped: A fresh, herbaceous finishing touch to brighten the dish.
- Lemon juice: Adds an essential zing that cuts through the richness and balances the flavors beautifully.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté the Vegetables
Start by melting the unsalted butter in a large pot over medium heat. Once melted, add the finely chopped onion, celery, diced carrot, and minced garlic. Sauté this mixture gently for 5 to 7 minutes until the vegetables are soft and fragrant. This step builds the foundational flavor of the chowder with aromatic sweetness and a subtle savoriness that will carry through the entire dish.
Step 2: Simmer the Potatoes in Stock
Next, toss the diced potatoes into the pot along with the seafood or fish stock, bay leaf, dried thyme, and black pepper. Bringing this mixture to a simmer allows the potatoes to cook through and soak up the fragrant broth, adding body and heartiness. Let this simmer for about 10 to 12 minutes, or until the potatoes are tender enough to pierce with a fork but still holding shape.
Step 3: Add Cream, Milk, and Seafood
Lower the heat to keep things gentle, then carefully stir in the heavy cream and whole milk, which will give the chowder its signature creamy texture. Next, add the mixed seafood—shrimp, scallops, haddock, cod, or clams—based on your preference or what’s freshest. Let everything simmer gently for 5 to 7 minutes, just long enough for the seafood to become tender and juicy without turning rubbery. This delicate cooking step is key to preserving that melt-in-your-mouth quality.
Step 4: Season and Finish
Bring your chowder to the perfect finale by stirring in fresh parsley and a splash of lemon juice. The parsley adds a burst of color and freshness, while the lemon juice cuts through the richness with a bright, lively note. Taste the chowder, and adjust the seasoning as needed to make sure every bite is perfectly balanced in flavor.
Step 5: Prepare to Serve
Don’t forget to remove the bay leaf before serving—this ensures no unexpected bitter bites. Your Nova Scotia Seafood Chowder Recipe is now ready to warm hearts and satisfy appetites.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
To bring this chowder to life visually and flavor-wise, consider garnishing with a sprinkle of extra fresh parsley or a few thin lemon wedges on the side. A dusting of freshly cracked black pepper or a drizzle of good-quality olive oil can also elevate the final presentation, making each serving feel special.
Side Dishes
This chowder pairs beautifully with hearty, crusty bread—think a rustic sourdough or a buttery baguette to mop up every luscious drop. For a lighter side, simple green salads with a bright vinaigrette provide crisp contrast that balances the creamy richness of the chowder.
Creative Ways to Present
For a fun presentation, serve the chowder in hollowed-out bread bowls to add an edible, crunchy touch. Alternatively, smaller, individual ramekins make for charming single servings, perfect for entertaining guests or a cozy dinner. Adding a sprinkle of smoked paprika or a few crispy bacon bits on top can add a delightful twist to the traditional recipe.
Make Ahead and Storage
Storing Leftovers
Nova Scotia Seafood Chowder Recipe tastes just as comforting the next day, making leftovers a real treat. Store any extra chowder in an airtight container in the refrigerator for up to 2 days. Just be sure to cool it completely before refrigerating to keep the cream and seafood fresh.
Freezing
While seafood chowder freezes best without the cream added, you can prepare the base ahead of time. Freeze the broth and vegetables in a sealed container for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and add the cream and seafood fresh before reheating gently on the stove. This method prevents the seafood from becoming tough and the cream from separating.
Reheating
Reheat your chowder slowly over low heat, stirring frequently to prevent scorching. If it seems too thick, add a splash of milk or stock to loosen the texture. Avoid boiling to keep the seafood tender and the cream silky smooth, ensuring each bowl tastes as delightful as when it was first made.
FAQs
Can I use frozen seafood for this chowder?
Absolutely! Frozen seafood works well as long as it’s properly thawed before cooking. Just be careful to avoid overcooking since frozen seafood can cook faster than fresh.
What types of seafood are best for Nova Scotia Seafood Chowder Recipe?
Traditional choices include shrimp, scallops, haddock, cod, and clams. Feel free to mix and match based on what’s fresh and available to you, which will brighten up the chowder with authentic coastal flavors.
Is it possible to make this chowder dairy-free?
Yes! Substitute the heavy cream and milk with coconut milk or a creamy plant-based milk alternative. Keep in mind this will add a different flavor profile but still maintain a creamy texture.
How thick should the chowder be?
The chowder should be creamy but not overly thick—think of a rich soup that coats your spoon but remains pourable. Adjust cream and milk quantities to reach your preferred consistency.
Can I prepare this chowder in advance for a dinner party?
Definitely! You can prepare the base a day ahead and add the seafood and cream just before serving to ensure freshness and the best texture, impressing your guests with minimal day-of effort.
Final Thoughts
There’s something truly special about enjoying a bowl of Nova Scotia Seafood Chowder Recipe, with its cozy creaminess and fresh ways from the sea. Whether you’re warming up on a chilly night or sharing a meal with loved ones, this recipe brings a slice of Nova Scotia’s coastal charm right to your kitchen. Dive in, savor every spoonful, and let this chowder become one of your all-time favorites too!
Print
Nova Scotia Seafood Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
A rich and creamy Nova Scotia Seafood Chowder bursting with tender mixed seafood, fresh vegetables, and a smooth, flavorful broth. Perfect for a comforting meal, this chowder combines potatoes, aromatic herbs, and a touch of lemon for a delightful maritime-inspired dish.
Ingredients
Seafood Chowder Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or red potatoes)
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the finely chopped onion, diced celery, diced carrot, and minced garlic. Sauté them gently for about 5-7 minutes until the vegetables are soft and fragrant, forming the flavorful base of the chowder.
- Cook Potatoes and Broth: Add the diced potatoes, seafood or fish stock, bay leaf, dried thyme, and black pepper to the pot. Bring the mixture to a simmer and cook uncovered for about 10-12 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add Dairy and Seafood: Reduce the heat to low. Stir in the heavy cream and whole milk carefully to create a smooth, creamy broth. Then add the mixed seafood and let it simmer gently for 5-7 minutes until the seafood is just cooked through, tender, and flavorful.
- Finish with Freshness: Stir in the chopped fresh parsley and lemon juice to brighten the flavors of the chowder. Taste the chowder and adjust seasoning with additional salt or pepper if needed.
- Serve: Remove and discard the bay leaf. Ladle the chowder into bowls and serve hot with crusty bread or crackers for a satisfying meal.
Notes
- Use a mix of fresh or frozen seafood, making sure it’s thawed before cooking.
- If you prefer a thicker chowder, mash some of the cooked potatoes against the pot side.
- Adjust cream and milk quantity for desired richness and thickness.
- Fresh seafood stock imparts the best flavor; canned or bottled stock can be used as a substitute.
- Serve with fresh crusty bread or oyster crackers to complement the chowder’s texture.
