Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe

Introduction

Warm up your evenings with this hearty Nova Scotia Seafood Chowder, packed with tender fish, shrimp, scallops, and mussels in a creamy, flavorful broth. It’s a comforting, satisfying dish perfect for cozy nights in.

Ingredients

• 1 cup Heavy Cream
• 1 cup Whole Milk
• 1 pound White Fish (Haddock, Cod, or Halibut)
• 2 medium Potatoes (Yukon Gold or Russet)
• 2 cloves Garlic
• 1 medium Onion
• 1 pound Shrimp
• 1 pound Scallops
• 1 pound Mussels
• 1 cup White Wine (optional)
• 4 cups Seafood Stock
• 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)
• Salt and Pepper to taste
• 1 tablespoon Butter

Instructions

1. Step 1: In a large pot over medium heat, melt the butter. Add diced onions and minced garlic, sautéing for 4-5 minutes until the onions are translucent and fragrant.
2. Step 2: Stir in the chopped potatoes and cook for 5-7 minutes until they begin to soften.
3. Step 3: Pour in the seafood stock, increase the heat to bring to a gentle simmer, and cook uncovered for 10-12 minutes until potatoes are fork-tender.
4. Step 4: Lower the heat and add the heavy cream and whole milk. Stir gently until the chowder is smooth and heated through.
5. Step 5: Carefully add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until the seafood is cooked through—discard any mussels that do not open.
6. Step 6: Stir in fresh thyme and a bay leaf, season with salt and pepper to taste, and heat for an additional 2-3 minutes before serving.

Tips & Variations

• For a lighter chowder, substitute half-and-half for the heavy cream or use skim milk instead of whole milk.
• If you don’t have seafood stock, chicken stock makes a good substitute without overpowering the seafood flavors.
• Omit scallops if unavailable and increase shrimp quantity to maintain seafood balance.
• Add a splash of white wine early in the cooking process for extra depth and richness.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cream. Do not freeze, as the texture of the cream and seafood can change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen shrimp, scallops, and fish can be used. Thaw them completely and pat dry before adding to avoid excess water diluting the chowder.

What can I do if I don’t have seafood stock?

Chicken stock is a great alternative and will still provide a flavorful base. You can also create a simple fish stock by simmering fish bones with aromatics if time permits.

Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe

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★★★★★

4.5 from 59 reviews

This Hearty Nova Scotia Seafood Chowder is a creamy, comforting dish perfect for cozy nights in. Featuring a rich base of heavy cream and milk combined with tender white fish, shrimp, scallops, and mussels, this chowder bursts with fresh seafood flavors enhanced by aromatic herbs and white wine. The addition of potatoes provides a satisfying thickness, while garlic and onion add depth and aroma, making it a perfect warming meal for chilly evenings.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Canadian

Ingredients

Scale 1x2x3x

For the Chowder Base

• 1 cup Heavy Cream
• 1 cup Whole Milk
• 1 pound White Fish (Haddock, Cod, or Halibut)
• 2 medium Potatoes (Yukon Gold or Russet)
• 2 cloves Garlic
• 1 medium Onion

For the Seafood

• 1 pound Shrimp
• 1 pound Scallops
• 1 pound Mussels

For the Flavor

• 1 cup White Wine (optional)
• 4 cups Seafood Stock
• 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)
• Salt and Pepper to taste
• 1 tablespoon Butter (for sautéing)

Instructions

1. Sauté Aromatics: In a large pot over medium heat, melt a tablespoon of butter. Add diced onions and minced garlic and sauté for 4-5 minutes until the onions become translucent and fragrant.
2. Cook Potatoes: Stir in the chopped potatoes and cook for 5-7 minutes, allowing them to soften slightly without fully cooking through.
3. Simmer with Stock: Pour in the seafood stock and increase heat to bring the mixture to a gentle simmer. Cook uncovered for 10-12 minutes until the potatoes are fork-tender, providing body to the chowder.
4. Add Dairy: Lower the heat and stir in heavy cream and whole milk, gently heating the mixture until smooth and warm throughout without boiling.
5. Cook Seafood: Carefully add the white fish, shrimp, scallops, and mussels to the pot. Cook for an additional 5-7 minutes until the seafood is fully cooked, and the mussels have opened (discard any unopened mussels).
6. Season and Finish: Stir in fresh thyme and a bay leaf, salt, and pepper to taste. Heat through for 2-3 more minutes to meld the flavors.

Notes

• You can substitute half-and-half for heavy cream for a lighter chowder.
• Use chicken stock if seafood stock is unavailable; it will still provide good flavor.
• Ensure mussels are fresh and discard any that do not open after cooking to avoid food safety issues.
• For a dairy-free version, use coconut milk or another plant-based milk instead of cream and whole milk.
• White wine is optional, but it adds depth and richness to the flavor.
• Make sure not to overcook seafood to maintain tender texture.

Keywords: Nova Scotia seafood chowder, creamy seafood chowder, white fish chowder, shrimp scallops mussels recipes, cozy seafood soup