If you’re craving something deeply comforting yet delightfully fresh, this Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe is a treasure you absolutely must try. Packed with tender white fish, sweet shrimp, and succulent scallops swimming in a creamy, luscious broth, it captures the rich coastal flavors of Nova Scotia in every spoonful. This chowder feels like a warm hug on a chilly evening, perfectly balancing hearty textures with the vibrant essence of the sea. Whether you’re warming up after a brisk walk or simply want to enjoy a cozy night indoors, this recipe makes every bite special and soothing.
Ingredients You’ll Need
Gathering simple but essential ingredients is the backbone of crafting a flawless seafood chowder. Each item plays a role in building layers of flavor, creamy comfort, and hearty consistency—from the silky cream to the fresh seafood and delicate aromatic herbs. Here’s what you’ll want to prepare before diving in:
- Heavy cream: Adds richness and a velvety texture that makes the chowder feel indulgent and comforting.
- Whole milk: Lightens the cream slightly, creating the perfect balance without overwhelming heaviness.
- White fish (haddock, cod, or halibut): The mild, flaky fish forms a tender, protein-packed base that’s classic to Nova Scotia chowder.
- Shrimp: Brings a sweet, succulent bite and a pop of ocean freshness.
- Scallops (optional): These add another layer of luxury and natural sweetness to the mix.
- Potatoes (Yukon Gold or Russet): Give body and heartiness while softening the chowder beautifully as they cook.
- Seafood stock (or chicken stock): The flavorful liquid foundation that infuses the chowder with deep, savory notes.
- Garlic: Provides a subtle pungency that enhances the overall aroma and complexity.
- Onion: Sweetens and adds a gentle bite when sautéed just right.
- Aromatic herbs (thyme, bay leaf): These fragrant touches elevate the broth, weaving in layers of herbal warmth.
How to Make Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
Step 1: Prepare Your Ingredients
Start by chopping the onion, garlic, and potatoes into bite-sized pieces, which helps them cook evenly and meld into the chowder’s creamy base. Cut your fish into chunks that will hold their shape yet become tender when simmered. If you’re using mussels, rinse them thoroughly to remove any grit. Taking the time here ensures each element integrates perfectly into your chowder.
Step 2: Sauté the Aromatics
Heat a bit of oil in a large pot over medium heat and add the chopped onion, cooking until it turns translucent and soft—this forms a sweet foundation for the soup. Then toss in the minced garlic, cooking just until fragrant so it lends its subtle warmth without becoming bitter. This step unlocks deep flavor right at the start.
Step 3: Add Potatoes and Stock
Next, stir in the diced potatoes, coating them briefly with those savory aromatics before pouring in the seafood stock. Bringing everything to a gentle simmer allows the potatoes to soften just enough to thicken the chowder and soak up all those wonderful flavors. This is where your chowder starts to feel like a hearty, satisfying meal in the making.
Step 4: Gently Cook the Seafood
Once the potatoes are tender, nestle in your white fish, shrimp, scallops, and mussels if using. Let them simmer gently until just cooked through so each protein stays tender and fresh-tasting. This careful cooking preserves the briny sweetness and delicate textures that make this chowder so special.
Step 5: Stir in Cream and Milk
Lower the heat and slowly add in the heavy cream and whole milk, stirring to create a silky, luscious broth. Season with salt, pepper, and fresh herbs like thyme and bay leaf for a lovely herbal accent. This step transforms your pot into a velvety, rich chowder that feels like pure comfort.
Step 6: Serve Warm and Garnish
Ladle your Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe into bowls while piping hot. Add an extra sprinkle of fresh herbs if you like—they brighten the dish visually and add a fresh pop of flavor that’s simply irresistible. Now, it’s ready to enjoy!
How to Serve Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
Garnishes
The right garnishes bring your chowder to the next level. Fresh chopped parsley or chives add a pop of color and a fresh note that balances the richness. A dash of cracked black pepper gives a gentle kick, and for an indulgent touch, a swirl of extra cream or a sprinkle of crispy bacon bits can provide delightful texture contrast.
Side Dishes
This chowder is quite the star itself, but pairing it with crusty bread like a warm baguette or classic oyster crackers makes every bite even more enjoyable. A light green salad with a vinaigrette cuts through the creaminess perfectly, offering a crisp and refreshing complement to your meal.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls, which double as edible serving vessels soaked with flavor. Alternatively, ladle it into pretty ceramic mugs for a casual, cozy vibe. Garnish with microgreens or edible flowers for an elegant presentation that will impress family and friends alike.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe in an airtight container in the refrigerator, where it will keep well for up to 3 days. Because of the seafood and dairy, consuming it within this timeframe ensures the best flavor and safety.
Freezing
Freezing chowder with cream and seafood can be tricky but not impossible. To freeze, cool completely, then store in a freezer-safe container for up to 2 months. Expect some change in texture after thawing, so it’s best for reheating gently and enjoying as soon as possible.
Reheating
Reheat gently over low to medium heat while stirring often. Avoid boiling, which can cause the cream to separate and the seafood to become rubbery. Adding a splash of milk or stock can help restore the chowder’s creamy consistency as you warm it through.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! While white fish, shrimp, and scallops are classic choices, you can swap or add mussels, clams, or crabmeat to suit your taste and availability. Just adjust cooking times slightly to keep everything tender.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the heavy cream and whole milk with coconut milk or a cashew cream for a dairy-free version, though this will slightly change the flavor profile but still keep it creamy and delicious.
What can I do to make my chowder thicker?
Cooking the potatoes slightly longer until they begin to break down naturally thickens the chowder. You can also mash a few potato pieces against the pot’s side or add a small slurry of flour or cornstarch mixed with water towards the end of cooking.
Can I prepare this chowder in advance for guests?
Definitely! The chowder can be made a day ahead and stored in the fridge. Just reheat gently before serving and finish with fresh herbs to brighten the flavors right before guests arrive.
What type of potatoes work best in this chowder?
Yukon Gold or Russet potatoes are ideal because they hold their shape well yet soften nicely to add that perfect comforting texture without becoming mushy.
Final Thoughts
Now that you have this wonderful Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe in your culinary arsenal, you’re set to create warm, savory comfort with every pot. It’s a dish that invites you to slow down, savor each bite, and enjoy the cozy moments at home. Trust me, once you make it, this chowder will become your go-to on chilly evenings and special occasions alike. Don’t wait—go ahead and treat yourself and your loved ones to a bowlful of coastal happiness tonight!
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Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
This hearty Nova Scotia seafood chowder is perfect for cozy nights in, featuring tender white fish, shrimp, and scallops simmered with potatoes in a creamy, flavorful broth infused with aromatic herbs. It’s a comforting and satisfying dish that brings the taste of the Atlantic right to your table.
Ingredients
Seafood and Dairy
- 1 pound white fish (haddock, cod, or halibut), cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1 pound scallops (optional)
- 1 cup heavy cream
- 1 cup whole milk
Vegetables and Aromatics
- 2 medium potatoes (Yukon Gold or Russet), peeled and diced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Aromatic herbs (thyme sprigs, 1 bay leaf)
Liquids and Seasoning
- 4 cups seafood stock (or chicken stock)
- Salt, to taste
- Freshly ground black pepper, to taste
- Cooking oil (such as vegetable or olive oil), for sautéing
Instructions
- Prepare Ingredients: Chop the onion, garlic, and potatoes into bite-sized pieces. Cut the white fish into chunks suitable for chowder. If using mussels or scallops, rinse them thoroughly to remove any grit or sand.
- Sauté Aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Cook Potatoes: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the seafood stock and stir. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Add Seafood: Gently stir in the white fish, shrimp, scallops, and optional mussels. Simmer gently until the seafood is cooked through — approximately 5-7 minutes. Avoid stirring too vigorously to keep the fish pieces intact.
- Finish Chowder: Lower the heat and stir in the heavy cream and whole milk. Season the chowder with salt and freshly ground black pepper to taste. Add the aromatic herbs such as thyme and a bay leaf and let the flavors meld on low heat for a few minutes without boiling.
- Serve: Remove the bay leaf and thyme sprigs before serving. Ladle the chowder into bowls and garnish with extra fresh herbs if desired. Serve warm for a comforting meal.
Notes
- Use fresh, high-quality seafood for the best flavor.
- Scallops are optional but add a nice sweetness to the chowder.
- You can substitute seafood stock with chicken stock if seafood stock is unavailable.
- Do not boil the chowder after adding cream to prevent curdling.
- For a thicker chowder, lightly mash some of the cooked potatoes before adding the seafood.
- Adjust seasoning to taste, and add a pinch of cayenne pepper for a subtle kick if desired.
