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
Scale
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.
