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
Scale
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.
