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–+ servings
Nova Scotia Seafood Chowder

Hearty Nova Scotia Seafood Chowder for Cozy Nights

Experience the warmth of Nova Scotia with this comforting seafood chowder, filled with fresh seafood and tender vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Canadian, Maritime
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 1 pound White Fish (Haddock, Cod, or Halibut) Tender and flaky texture; substitute other firm white fish if needed.
  • 1 cup Shrimp Fresh or frozen, both work well.
  • 1 cup Scallops Opt for fresh for best flavor.
  • 1 cup Mussels Discard any unopened mussels after cooking.
For the Base
  • 1 cup Heavy Cream Swap with half-and-half for a lighter touch.
  • 1 cup Whole Milk Dairy-free option: almond milk.
  • 2 cups Potatoes (Yukon Gold or Russet) Provides heartiness; mash for thicker chowder.
For the Aromatics
  • 1 medium Onion Essential for flavor.
  • 1 medium Carrot Adds sweetness.
  • 1 stalk Celery Builds aromatic base.
  • 2 cloves Garlic Sauté until golden.
For the Flavor Boost
  • 4 cups Seafood Stock Homemade preferred for flavor.
  • 1/2 cup White Wine Optional; enhances flavor.
  • 1 tablespoon Fresh Herbs (Parsley, Thyme) Add freshness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add a splash of olive oil. Sauté diced onion, carrot, and celery for about 5 minutes until they become translucent and fragrant. Add minced garlic and cook for another 1-2 minutes.
  2. Stir in 2 cups of diced Yukon Gold or Russet potatoes and pour in 4 cups of seafood stock. Bring to a simmer over medium-high heat, then reduce to low and simmer for around 10-15 minutes.
  3. Once the potatoes are tender, slowly stir in 1 cup of heavy cream and 1 cup of whole milk. Increase heat slightly and cook for 5 minutes.
  4. Gently fold in 1 pound of white fish, 1 cup of shrimp, 1 cup of scallops, and 1 cup of mussels. Cover the pot and cook for 5-7 minutes.
  5. If you prefer a thicker chowder, mash a portion of the cooked potatoes in the pot or mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the chowder.
  6. Optionally, pour in 1/2 cup of dry white wine and simmer for 5 more minutes.
  7. Garnish with freshly chopped parsley or thyme and serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Serve with crusty bread or a fresh salad. This chowder tastes even better the next day.

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