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–+ servings
Nova Scotia Seafood Chowder

Nova Scotia Seafood Chowder: Comfort in Every Creamy Spoonful

Savor the rich flavors of Nova Scotia Seafood Chowder, a creamy delight filled with fresh seafood and herbs, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 4 tablespoons Unsalted Butter Substitute with olive oil for a lighter version.
  • 1 medium Onion Diced, fresh preferred.
  • 1 medium Carrot Diced, fresh preferred.
  • 1 stalk Celery Diced, firm and crisp.
  • 3 cloves Garlic Minced, fresh preferred.
Chowder
  • 1 cup Potato Diced, any firm variety.
  • 1 cup Seafood Stock Can substitute with chicken or vegetable stock.
  • 1 teaspoon Dried Thyme Fresh thyme may be substituted.
  • 1 whole Bay Leaf Remember to remove before serving.
Creaminess
  • 1 cup Heavy Cream Substitute half-and-half for fewer calories.
  • 1 cup Milk Almond or oat milk can be used for lactose-free option.
Seafood
  • 1 pound Haddock Can substitute with cod or pollock.
  • 1 pound Shrimp Fresh or frozen.
  • 1 cup Scallops Can be replaced with crab meat or mussels.
Seasoning & Garnishing
  • Salt & Pepper Adjust to taste.
  • 1 tablespoon Fresh Parsley Chopped, for garnish.
  • Lemon Wedges Optional, recommended for flavor enhancement.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Melt 4 tablespoons of unsalted butter in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until tender and translucent.
  2. Stir in 3 minced cloves of garlic, cooking for an additional minute until fragrant.
  3. Add 1 cup of diced potato, 1 cup of seafood stock, 1 teaspoon of dried thyme, and 1 bay leaf. Bring to a gentle simmer for 15-20 minutes until potatoes are fork-tender.
  4. Remove and discard the bay leaf. Lower the heat and stir in 1 cup of heavy cream and 1 cup of milk, keeping the mixture hot but not boiling.
  5. Gently fold in 1 pound of haddock, 1 pound of shrimp, and 1 cup of scallops. Cook for 5-7 minutes until seafood is cooked through.
  6. Season with salt and freshly ground black pepper to taste.
  7. Ladle the chowder into warmed bowls and garnish with freshly chopped parsley. Serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure seafood is fresh for best flavor. Add cream and milk just before serving to prevent curdling.

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