Nova Scotia Seafood Chowder

What is it like to have a bowl of chowder that warms you from the inside? Is there an out there? Nova Scotia Seafood Chowder recipe is like a hug in the bowl, packed with flaky fish, tender and flavorful. What are some of the best potatoes in a velvety broth? It reminds me of crisp autumn evenings spent with family, the smell of the ocean drifting in through my nose. The open window. If you love New England clam chowder, get ready to fall head-over-heels for this Atlantic Ocean. What is the best thing about the Canadian version? What are the seafood we use? If you try this, you’ll never look at chowder the same way again!

What is Nova Scotia seafood chowder?

What exactly is the purpose of this video?isWhat is Nova Scotia Seafood Chowder? Think of it as the ultimate celebration of the sea, all simmered together in a creamy, dreamy soup. What’s in a soup? What are some good ways to serve scallops, shrimp, and sometimes even lobster – along with potatoes, onions, celery, etc. in a salad? What are some of the best recipes for The beauty of this chowder is its simplicity. It’s about letting the natural flavors of the seafood shine through. Nova Scotia is known for its seafood, and this dish is the perfect way to showcase that. It’s a staple in kitchens across the province, passed down through generations, with each family. What is your special touch?

Why you’ll love this recipe?

Honestly, where do I even begin? This Nova Scotia Seafood Chowder is more than just a recipe; it’s an experience. What I love most about this is how incredibly flavorful it is. The combination of the sweet scallops, the tender haddock, and the briny shrimp creates a symphony of flavors that dance on your tongue. But beyond the taste, it’s just so darn easy to make. Don’t let the fancy name fool you; this is a one-pot wonder that’s ready in under an hour. On top of that, it’s relatively cost-efficient, especially if you can source your seafood locally. We often get ours directly from the fishermen down at the wharf – nothing beats that freshness! Plus, it’s so versatile! You can adjust the type of seafood you use based on what’s in season or what you have on hand. It’s also super family-friendly; my kids devour this stuff! Compared to, say, a complicated bouillabaisse, this chowder is pure comfort food without the fuss. It’s a real winner, especially on those chilly evenings when you’re craving something warm and satisfying.

How do I make Nova Scotia Seafood Chowder?

Quick Overview

How do I make creamy seafood chowder? What are some good ways to start sautéing veggies? If you’re going to cook potatoes, add broth and let it simmer until the potatoes are tender. Next comes the star of the show: the seafood! Gently stir it in and cook until it’s just cooked through. If you’re a skinny person, stir in the cream (or milk) and season to perfection. Why don’t you overcook the seafood? What is the best way to make chowder?

Ingredients

For the Base:

• 2 tablespoons butter: Adds richness and flavor to the sautéed vegetables. I always use unsalted so I can control the salt level later.
• 1 large onion, chopped: Forms the aromatic foundation of the chowder. What are the best colors for onions? Yellow or white?
• 2 stalks celery, chopped. Adds a subtle sweetness and crunch. Don’t skip this, it really adds to the flavor!
Why is it better to use fresh garlic?
• 4 cups chicken broth: Adds depth and liquid to the chowder. Can you use Vegetable Broth or fish stock?
• 2 pounds Yukon Gold potatoes, peeled and cubed: Yukon Golds are my go-to because they hold their shape well and have a creamy texture.
• 1 teaspoon dried thyme: Adds a warm, earthy flavor. Fresh thime works too, just double the amount.

For the Seafood: What are some

• 1 pound haddock fillets, cut into 1-inch pieces: Haddick is a classic choice for chowder; Is it a good way to use cod?
• 1/2 pound sea scallops: Adds a touch of sweetness and elegance. Make sure to buy dry-packed scallops for the best sear and flavor.
• 1/2 pound shrimp, peeled and deveined: Adds a briny flavor and satisfying texture I prefer medium-sized shrimp.
• Optional: 1/2 pound cooked lobster meat, chopped: If you’re feeling fancy, lobster adds a luxurious touch. It’s definitely worth it!

For the Finishing Touch: The final touch.

• 1 cup heavy cream: Creates a rich and creamy broth. Can you substitute with half-and-half or milk for a lighter version? I’ve tried this with almond milk and it was surprisingly delicious!
• 2 tablespoons chopped fresh parsley: Adds a pop of freshness and color.
• Salt and pepper to taste: Seasoning is key! Don’t be afraid to add a generous pinch of salt and pepper to bring out the flavors.
• Optional: Hot sauce, for serving: What’s a little spicy in this chowder?

What are the Step-

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes. What is the best way to cook garlic?

Step 2: Add Potatoes and Broth

Add the cubed potatoes, chicken broth, and thyme to the pot. Cover and cook for 5 minutes. Serve warm. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.

Step 3: Add the Seafood

Gently stir in the haddock, scallops, and shrimp (and lobster, if using). Cook for 5-7 minutes, or until the seafood is cooked through and opaque. Do not overcook seafood, or it will become rubbery.

Step 4: Stir in the Cream and Season

Stir in the heavy cream and heat through. Do not boil! Season with salt and pepper. Is it possible to make your own homemade Ice Cream?

Step 5: Garnish and Serve

How do you serve chowder in a bowl? Serve hot with crusty bread or crackers. I always add a dash of hot sauce to mine, and it just kicks it up!

What should I serve it with?

Nova Scotia Seafood Chowder is a complete meal on its own, but it’s even better with the right ingredients. What are
For a casual lunch: 5 –Serve with crusty bread or oyster crackers for dipping. What are some good ways to serve green salads?
For a cozy dinner:Pair it with grilled cheese sandwich or a warm biscuit. A glass of crisp white wine, like a Nova Scotia Tidal Bay, complements the seafood perfectly.
For a special occasion: For all occasions:Serve it as a starter before any lobster dinner or seafood feast. What are some good ways to whet your appetite for chowder? My family loves this with a side of coleslaw, believe it or not! The creaminess of chowder and the crunch of the slaw work really well together.

How do I make Nova Scotia Seafood Chowder?

After making this chowder countless times, I’ve picked up a few tricks along the way.
Don’t overcook the seafood. Do notWhat is the cardinal rule for overcooked seafood? Cook it just until it’s opaque and cooked through.
Use good quality seafood. Fresh, high-quality seafood makes all the difference in the flavor of the chowder. If you can, buy your seafood from a local fishmonger.
Don’t skip the aromatics: The onion, celery, and garlic create the flavor base of the chowder. Sauté them until they’re softened and fragrant before adding the other ingredients.
Use Yukon Gold potatoes: These potatoes hold their shape well and have a creamy texture, making them perfect for chowder. If you can’t find Yukon Golds, you can substitute with red potatoes.
Don’t boil the cream: Boiling the cream can cause it to curdle. Gently heat it through and stir it in at the very end.

Storing and Reheating Tips

This chowder is even better the next day!

Refrigerator Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors will meld together and the chowder will become even richer.
Freezer Instructions: To freeze, let the chowder cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions: Reheat the chowder gently over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to thin it out. Do not boil!

Frequently Asked Questions

Final Thoughts

So there you have it – my family’s recipe for Nova Scotia Seafood Chowder! I truly believe this is the perfect dish for any occasion, from a cozy weeknight dinner to a special gathering with friends and family. The creamy broth, the tender seafood, and the comforting flavors are sure to warm your heart and soul. If you’re a seafood lover, you absolutely have to try this! If you enjoy this recipe, you might also love my Creamy Lobster Bisque or my Garlic Butter Shrimp Scampi. Happy cooking, and I can’t wait to hear how your chowder turns out! Please leave a comment below and let me know if you try it, and don’t forget to rate the recipe! If you have any variations of your own, I’d love to hear about them – sharing is caring!