Introduction

Hearty Nova Scotia Seafood Chowder is a comforting dish perfect for cozy nights in. This creamy, flavorful chowder combines fresh seafood with tender potatoes and aromatic herbs for a satisfying meal that warms you from the inside out.

A white bowl with a dark rim is filled with creamy white soup, showing several thick chunks of white fish and orange shrimp scattered throughout. The soup has a smooth, slightly oily texture with small green herb pieces sprinkled on top. The fish pieces are large and flaky, while the shrimp are curled and glossy with visible tails. The bowl sits on a white marbled surface with a blurred green and orange background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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.)
1 pound White Fish (Haddock, Cod, or Halibut)
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.)
1 pound Shrimp (Adds sweetness and a chewy texture; frozen shrimp can be used.)
1 pound Scallops (Contributes a buttery flavor and delicate texture; omit if not available.)
1 pound Mussels (Introduces brininess; discard any that do not open after cooking.)
1 cup White Wine (Offers depth and richness; optional.)
4 cups Seafood Stock (Enriches the chowder; use chicken stock if seafood stock is unavailable.)
2 sprigs Aromatic Herbs (Thyme, Bay Leaf) (Provide complexity; fresh herbs are preferred.)

Instructions

Step 1: In a large pot over medium heat, melt a tablespoon of butter. Add diced onions and minced garlic and sauté for about 4-5 minutes until the onions are translucent and fragrant.
Step 2: Stir in the chopped potatoes and cook for 5-7 minutes until they start to soften.
Step 3: Pour in the seafood stock and white wine (if using). Raise the heat and bring the mixture to a gentle simmer. Cook uncovered for 10-12 minutes until the potatoes are fork-tender.
Step 4: Lower the heat and add the heavy cream and whole milk. Stir gently until smooth and heated through.
Step 5: Carefully add the white fish, shrimp, scallops, and mussels. Cook for another 5-7 minutes until the seafood is fully cooked and mussels have opened. Discard any mussels that remain closed.
Step 6: Stir in fresh thyme and a bay leaf. Season with salt and pepper to taste. Heat through for 2-3 minutes to allow flavors to meld.
Step 7: Remove the bay leaf and thyme sprigs before serving. Ladle the chowder into bowls and enjoy warm.

Tips & Variations

Use fresh seafood when possible for the best flavor, but frozen seafood works well in a pinch.
For a dairy-free version, substitute coconut milk for the cream and milk.
Add diced bacon or smoked paprika for a smoky twist.
Serve with crusty bread or oyster crackers for added texture and sopping up the chowder.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent curdling. Avoid freezing as the cream-based chowder may separate.

How to Serve

A white bowl filled with creamy soup that has a light yellowish color, filled with several pieces of cooked seafood. The top layer has plump, orange shrimp with visible tails, surrounded by round, white scallops that have a slightly browned grilled surface. Small bits of green herbs are scattered throughout the soup, adding texture and color contrast. The soup looks thick with chunks of white fish and small orange carrot bits mixed in. The bowl sits on a white marbled surface, and the image shows a close-up view highlighting the seafood layers and creamy texture of the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this chowder?

Yes, you can substitute or add other seafood such as clams, crab, or lobster. Adjust cooking times based on the type and size of the seafood.

What if I don’t have seafood stock?

If seafood stock is unavailable, you can use chicken stock or vegetable stock as a substitute. While it changes the flavor slightly, the chowder will still be delicious.