Hearty Nova Scotia Seafood Chowder
A rich, creamy chowder filled with fresh seafood, perfect for cozy nights in with family and friends.
Ingredients
Dairy Ingredients
- 1 cup Heavy Cream Adds creaminess and richness; substitute half-and-half for a lighter version.
- 1 cup Whole Milk Provides a smooth texture; can be replaced with skim milk for a lower-fat option.
Seafood Ingredients
- 1 pound White Fish Haddock, Cod, or Halibut
- 1 pound Shrimp Adds sweetness and a chewy texture; frozen shrimp can be used.
- 1 pound Scallops Contributes a buttery flavor and delicate texture; omit if not available.
- 1 pound Mussels Introduces brininess; discard any that do not open after cooking.
Vegetables and Aromatics
- 2 medium Potatoes Provides heartiness and a thicker texture; use Yukon Gold or Russet potatoes.
- 2 cloves Garlic Enhances flavor; fresh cloves are recommended.
- 1 medium Onion Adds sweetness and aromatics; shallots can be used for a milder taste.
Broth and Seasoning
- 1 cup White Wine Offers depth and richness; optional.
- 4 cups Seafood Stock Enriches the chowder; use chicken stock if seafood stock is unavailable.
- 2 sprigs Aromatic Herbs Thyme, Bay Leaf; provide complexity; fresh herbs are preferred.
Instructions
Preparation
- Rinse and clean your seafood. Discard any mussels that are cracked or won’t open when cooked.
Sauté Aromatics
- In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onion and minced garlic, cooking until they’re translucent and fragrant, about 5-7 minutes.
- Make sure not to brown the garlic, as it can impart a bitter taste.
Build the Base
- Add in chopped potatoes, white fish, and shrimp. Pour in the white wine (if using) and allow to simmer for about 5 minutes until everything starts to blend and the fish begins to flake.
Add Liquids and Simmer
- Pour in the seafood stock, heavy cream, and whole milk. Stir to combine and let simmer on low heat for about 20 minutes, or until the potatoes are fork-tender.
Final Touches
- Stir in scallops and mussels, bringing it back to a gentle simmer for another 5 minutes until they’re cooked through. Finish with fresh herbs.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, omit the dairy from the initial cooking; add it once reheating. Consider adding red pepper flakes or curry powder for a unique flavor twist.