Nova Scotia Seafood Chowder: A Taste You Can’t Resist!

Nova Scotia Seafood Chowder brings the cold Atlantic into your bowl with warm, creamy comfort. This chowder blends fresh fish, tender shrimp, and sweet scallops with soft potatoes and bright vegetables. You will find a rich broth that feels smooth without being heavy. The mix of seafood and cream makes each spoonful layered and satisfying. This stew cooks slowly so flavors deepen and the seafood stays tender. You can make it on a weeknight or a slow weekend, and it feels special enough for guests. The recipe uses easy pantry items and simple steps. Start by sautéing onions, celery, carrots, and garlic in butter until they soften. Add potatoes and stock, then simmer until the potatoes are done. Finish with cream and seafood, and season with thyme, salt, and pepper. The chowder stays rich and warm, and herbs lift the flavor. Serve it with crusty bread or a light salad. This chowder gives comfort and a taste of the coast in every bowl, perfect for cool nights and hungry family meals. It freezes well for quick meals, and it reheats gently on the stove. Kids and adults enjoy its mild, sea-salty taste. Add lemon or parsley to brighten the dish.

Why You’ll Love This Nova Scotia Seafood Chowder: A Taste You Can’t Resist!

This Nova Scotia Seafood Chowder mixes fresh fish, shrimp, and scallops in a creamy, savory broth. It tastes rich but stays light on the tongue. The soft potatoes and tender vegetables add body and comfort. You will notice clear seafood flavor that pairs well with thyme and simple salt and pepper. The recipe uses easy steps and common ingredients, so you can make it without stress. It works for family dinners or a meal with friends. Leftovers heat well and still taste good. Overall, it gives warm, coastal flavor in one bowl and makes cold nights feel cozy and bright.

How to Make Nova Scotia Seafood Chowder: A Taste You Can’t Resist!

Ingredients You’ll Need

• 1 lb fresh fish (such as haddock or cod), cut into chunks
• 1 lb shrimp, peeled and deveined
• 1 cup scallops
• 4 cups fish stock
• 2 cups heavy cream
• 1 cup diced potatoes
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste

Step-by-Step Directions

1. In a large pot, melt the butter over medium heat.
2. Add the onions, celery, carrots, and garlic, and sauté until the vegetables are tender.
3. Add the diced potatoes and fish stock, and bring to a boil.
4. Reduce heat and simmer until the potatoes are cooked through.
5. Stir in the heavy cream, fish, shrimp, and scallops.
6. Add thyme, salt, and pepper, and cook until the seafood is cooked through.
7. Serve hot, garnished with fresh herbs if desired.

How to Serve Nova Scotia Seafood Chowder: A Taste You Can’t Resist!

Serve the chowder hot in deep bowls. Add a sprinkle of chopped fresh parsley or a squeeze of lemon beside the bowl for brightness. Offer crusty bread or soft rolls to soak up the broth. A simple green salad or steamed vegetables make a light side. For a cozy meal, serve with plain crackers or warm bread and butter.

How to Store Nova Scotia Seafood Chowder: A Taste You Can’t Resist!

Cool the chowder to room temperature, then store it in airtight containers. Keep in the refrigerator for up to 2 days. Reheat gently on low heat to avoid overcooking the seafood. You can freeze the chowder without cream for up to 1 month; add fresh cream when reheating for best texture.

Tips for the Best Nova Scotia Seafood Chowder: A Taste You Can’t Resist!

• Use very fresh seafood for the best flavor and tender texture.
• Cut fish into even pieces so it cooks evenly.
• Don’t boil after adding cream and seafood; simmer gently to prevent curdling and overcooking.
• Taste and adjust salt near the end so the seafood flavor comes through.
• Add herbs like parsley or chives right before serving for a fresh lift.

Recipe Variations (if any)

• Make a lighter version by using milk instead of heavy cream and a bit of butter for richness.
• Add corn for a sweet note and extra texture.
• Use a mix of firm white fish types to vary the flavor.

Frequently Asked Questions (FAQs)

Q: Can I use frozen seafood?
A: Yes. Thaw it fully and pat it dry before adding. Frozen seafood can work well, but fresh is best for flavor.

Q: Can I make this without cream?
A: Yes. Use milk or a milk-and-butter mix for a lighter soup, or add a splash of cream at the end to keep some richness.

Q: How do I prevent seafood from getting rubbery?
A: Add seafood near the end of cooking and simmer gently. Remove the pot from heat as soon as the seafood is cooked through.

Q: Can I make this ahead of time?
A: You can prepare the base (vegetables and stock) ahead, then add cream and seafood just before serving for best texture.

Conclusion

For a different style of chowder with robust tomato and clam flavors, see Chef John’s Manhattan Clam Chowder Recipe. For a regional take that echoes these ingredients and method, try this Classic Nova Scotia Seafood Chowder Recipe.

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