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–+ servings
Nova Scotia Seafood Chowder

Creamy Nova Scotia Seafood Chowder for Cozy Nights

This Creamy Nova Scotia Seafood Chowder brings together fresh seafood in a comforting bowl, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 4 tablespoons unsalted butter can use olive oil for a healthier twist
  • 1 medium onion diced; shallots can also be substituted
  • 2 medium carrots diced
  • 2 stalks celery chopped; fennel can be an alternative
  • 4 cloves garlic minced
  • 2 medium potatoes diced; Yukon gold or red potatoes are great substitutes
Broth
  • 4 cups seafood stock can use vegetable stock for a lighter option
  • 1 teaspoon dried thyme fresh thyme can elevate the dish
  • 1 leaf bay leaf remove before serving
Creamy Finish
  • 1 cup heavy cream can use half-and-half to lighten
  • 1 cup milk can swap in whole milk or non-dairy alternatives
Seafood Medley
  • 1 pound haddock can substitute with cod
  • 1 pound shrimp
  • 1 pound scallops can substitute with mussels
Seasonings
  • salt adjust to taste
  • pepper adjust to taste
  • fresh parsley for garnish
  • lemon wedges serve on the side

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 4 tablespoons of unsalted butter until foamy. Add in 1 diced onion, 2 diced carrots, and 2 chopped celery stalks, stirring frequently. Sauté for about 5–7 minutes until softened.
  2. Stir in 4 minced garlic cloves, allowing them to cook for an additional minute, infusing the chowder with flavor.
  3. Add 2 diced potatoes, 4 cups of seafood stock, 1 teaspoon of dried thyme, and 1 bay leaf. Bring to a gentle simmer and cook for 15–20 minutes until potatoes are fork-tender.
  4. Carefully remove the bay leaf and lower the heat to medium. Pour in 1 cup of heavy cream and 1 cup of milk, stirring until fully integrated.
  5. Fold in 1 pound each of haddock, shrimp, and scallops, cooking for 5–7 minutes until seafood is opaque and tender.
  6. Season to taste with salt and pepper and simmer for an additional 2 minutes.
  7. Ladle chowder into warmed bowls, garnishing with fresh parsley and serving alongside lemon wedges.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Maintain a gentle simmer after adding dairy to prevent curdling. Adjust consistency with extra milk or broth if needed.

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