Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Ingredients
Scale
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
- 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.
- Cook Potatoes: Stir in the chopped potatoes and cook for 5-7 minutes, allowing them to soften slightly without fully cooking through.
- 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.
- Add Dairy: Lower the heat and stir in heavy cream and whole milk, gently heating the mixture until smooth and warm throughout without boiling.
- 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).
- 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
