Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
This Hearty Nova Scotia Seafood Chowder is a comforting and flavorful dish perfect for cozy nights in. It combines a medley of fresh seafood including white fish, shrimp, scallops, and mussels simmered in a rich and creamy broth enhanced with aromatic herbs, potatoes, and a splash of white wine. The chowder delivers a satisfying mix of textures and a deliciously creamy taste synonymous with the maritime tradition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Canadian
Ingredients
Scale
Seafood
- 1 pound White Fish (Haddock, Cod, or Halibut)
- 1 pound Shrimp
- 1 pound Scallops
- 1 pound Mussels
Dairy
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1 tablespoon Butter
Vegetables and Aromatics
- 2 medium Potatoes (Yukon Gold or Russet)
- 2 cloves Garlic
- 1 medium Onion
Liquids & Stock
- 4 cups Seafood Stock (or chicken stock if unavailable)
- 1 cup White Wine (optional)
Herbs & Seasonings
- 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)
- Salt and Pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt 1 tablespoon of butter. Add diced onions and minced garlic, cooking for 4-5 minutes until onions are translucent and fragrant.
- Cook Potatoes: Stir in chopped potatoes and cook for 5-7 minutes until they begin to soften.
- Add Stock & Simmer: Pour in 4 cups of seafood stock, increase the heat to bring to a gentle simmer, and cook uncovered for 10-12 minutes until potatoes are fork-tender.
- Incorporate Dairy: Reduce heat to low and add 1 cup heavy cream and 1 cup whole milk. Stir gently until the mixture is smooth and heated through.
- Add Seafood: Carefully add white fish, shrimp, scallops, and mussels. Cook for an additional 5-7 minutes until all seafood is fully cooked and mussels have opened.
- Season & Finish: Stir in fresh thyme sprigs and a bay leaf. Season with salt and pepper to taste and heat through for 2 more minutes. Remove bay leaf before serving.
Notes
- Substitute half-and-half for heavy cream for a lighter chowder.
- Use skim milk instead of whole milk to reduce fat content.
- Frozen shrimp can be used if fresh is unavailable.
- If seafood stock is unavailable, chicken stock can be a suitable alternative.
- Discard any mussels that do not open during cooking to avoid food safety risks.
- Shallots can be used instead of onions for a milder flavor.
- The white wine is optional but adds depth to the chowder.
Keywords: Seafood Chowder, Nova Scotia, Seafood Soup, Creamy Chowder, Haddock Chowder, Shrimp Soup, Scallops, Mussels, Cozy Dinner
