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–+ servings
Ultimate Nova Scotia Seafood Chowder

Creamy Ultimate Nova Scotia Seafood Chowder for Cozy Nights

This Ultimate Nova Scotia Seafood Chowder wraps warmth and comfort into every bowl, topped with seafood and creamy goodness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 1 cup Heavy Cream Adds luxurious creaminess; substitute half-and-half for a lighter version.
  • 1 cup Whole Milk Offers a smooth consistency; opt for skim milk to cut back on calories.
  • 4 cups Seafood Stock Infuses chowder with delectable flavor; chicken stock works in a pinch.
  • 3 cloves Garlic Elevates the overall flavor profile; using fresh cloves ensures the best taste.
  • 1 medium Onion Provides sweetness; shallots can be a milder alternative if desired.
For the Seafood
  • 1 pound White Fish (Haddock, Cod, Halibut) Imparts that quintessential seafood essence.
  • 1 pound Shrimp Brings sweet pop and chewy bite; frozen shrimp are a convenient alternative.
  • 1 cup Scallops Adds richness; they can be omitted without losing the chowder's heartiness.
  • 1 pound Mussels Offers briny flavor; discard any that fail to open during cooking.
For the Hearty Touch
  • 2 medium Potatoes (Yukon Gold or Russet) Contributes thickness and body to the chowder.
  • 2 sprigs Aromatic Herbs (Thyme, Bay Leaf) Lends a fragrant complexity; fresh herbs provide the best results.
Optional Enhancements
  • 1/2 cup White Wine A splash enhances richness; it adds a beautiful depth to the broth.
  • 1 teaspoon Red Pepper Flakes For those who like a kick; consider adding them for extra warmth and flavor.

Equipment

  • Large pot

Method
 

Preparation
  1. In a large pot over medium heat, melt 1 tablespoon of butter until it begins to bubble gently. Add diced onions and minced garlic, sautéing for about 4-5 minutes until translucent.
  2. Stir in the chopped potatoes and allow them to cook for another 5-7 minutes until they start to soften.
  3. Pour in the seafood stock and bring the mixture to a gentle simmer. Uncover and let cook for 10-12 minutes until the potatoes are fork-tender.
  4. Lower the heat and stir in the heavy cream and whole milk, warming for an additional 2-3 minutes while mixing well.
  5. Carefully add the white fish, shrimp, scallops, and mussels to the pot, folding gently into the mixture. Cook for about 5-7 minutes until all seafood is opaque.
  6. Stir in the thyme, bay leaf, salt, and pepper, allowing flavors to meld for an additional 2-3 minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Reheat gently over low heat. Discard mussels that do not open during cooking. Use a variety of seafood for depth of flavor.

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