Description
This Nova Scotia Seafood Chowder is a creamy, comforting soup packed with fresh haddock, shrimp, and scallops simmered with potatoes and aromatic vegetables in a flavorful fish stock base. Perfect for showcasing the bounty of the sea, this chowder balances rich creaminess with bright notes of parsley and lemon, making it a delicious and hearty meal inspired by classic Maritime Canadian cuisine.
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
Vegetables & Broth
- 4 medium potatoes, peeled and diced
- 4 cups fish stock or seafood broth
Dairy & Seasonings
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper to taste
Seafood
- 1/2 pound haddock or other white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops, cut into quarters
Finishing Touches
- 1/2 cup fresh parsley, chopped
- 2 tablespoons lemon juice (optional, for a fresh finish)
Instructions
- Sauté vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add potatoes and broth: Add the diced potatoes to the pot, then pour in the fish stock or seafood broth. Bring the mixture to a simmer and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Add cream and seasonings: Stir in the heavy cream, milk, dried thyme, Old Bay seasoning, salt, and pepper. Bring the mixture back to a gentle simmer, stirring occasionally to combine flavors.
- Add seafood: Gently fold in the haddock chunks, shrimp, and scallops. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque, and the flavors have melded together.
- Finish with parsley and lemon: Stir in the chopped fresh parsley and lemon juice if using, then taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the chowder into bowls and enjoy warm, ideally accompanied by crusty bread or crackers for dipping.
Notes
- Use firm white fish like haddock, cod, or pollock for the best texture in the chowder.
- Old Bay seasoning can be substituted with other seafood spice blends if desired.
- For a richer chowder, consider adding a little more cream or finishing with a pat of butter.
- To make ahead, prepare the chowder through step 4, then cool and refrigerate. Reheat gently before serving and add parsley and lemon juice fresh.
- This chowder can be frozen, but seafood texture may change slightly upon reheating.
- Adjust the thickness by adding more broth if needed.
