Comforting Nova Scotia Seafood Chowder in Just 40 Minutes Recipe

Introduction

This Nova Scotia Seafood Chowder is a rich and comforting dish, perfect for cozy evenings. Packed with tender fish, shrimp, scallops, and optional shellfish, it comes together in just 40 minutes for a satisfying meal.

Ingredients

• 1 lb white fish (haddock, cod, or halibut)
• 1 cup shrimp (frozen is acceptable)
• 1 cup scallops
• 1 cup mussels or clams (optional)
• 1 cup onion (diced)
• 1 cup celery (diced)
• 1 cup carrot (diced)
• 2 cups potatoes (peeled & diced)
• 4 cups seafood stock
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 cup whole milk (or almond milk for lighter option)
• To taste salt
• To taste black pepper
• 1 tsp thyme
• 1 tbsp Old Bay seasoning (optional)
• 2 tbsp butter (or olive oil)
• 2 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots, and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
2. Step 2: Pour in diced potatoes and seafood stock; bring to a gentle simmer for about 10 minutes until the potatoes are tender.
3. Step 3: Reduce heat to low; stir in heavy cream, whole milk, salt, pepper, thyme, and Old Bay seasoning until everything is combined and warm.
4. Step 4: Gently fold in white fish, shrimp, scallops, and optional mussels. Simmer for 5-7 minutes until the seafood is fully cooked, being careful not to boil the chowder.
5. Step 5: Stir in chopped parsley and lemon juice, adjusting seasoning to taste. This adds brightness and freshness to your chowder.
6. Step 6: Ladle the chowder into bowls and enjoy it with crusty bread or crackers for an enhanced experience.

Tips & Variations

• For a dairy-free chowder, substitute heavy cream with coconut milk and whole milk with almond milk.
• If using frozen seafood, thaw it properly and pat dry to avoid excess water in the chowder.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use fresh seafood stock if possible for the best depth of flavor.

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. This chowder is not ideal for freezing due to the cream and seafood texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish in this chowder?

Yes, white flaky fish like haddock, cod, or halibut are best, but you can substitute with other firm white fish you prefer.

Is it possible to make this chowder ahead of time?

You can prepare the base and cook the vegetables ahead, but it’s best to add and cook the seafood fresh just before serving to keep the texture tender.

Comforting Nova Scotia Seafood Chowder in Just 40 Minutes Recipe

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★★★★★

4.6 from 115 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A rich and comforting Nova Scotia Seafood Chowder loaded with tender white fish, shrimp, scallops, and optional mussels, simmered with fresh vegetables and creamy broth for a wholesome and hearty meal, ready in just 40 minutes.

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Ingredients

Scale 1x2x3x

Seafood

• 1 lb white fish (haddock, cod, or halibut)
• 1 cup shrimp (frozen is acceptable)
• 1 cup scallops
• 1 cup mussels or clams (optional)

Vegetables

• 1 cup onion (diced)
• 1 cup celery (diced)
• 1 cup carrot (diced)
• 2 cups potatoes (peeled & diced)
• 2 cloves garlic (minced)

Liquids and Seasonings

• 4 cups seafood stock
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 cup whole milk (or almond milk for lighter option)
• To taste salt
• To taste black pepper
• 1 tsp thyme
• 1 tbsp Old Bay seasoning (optional)
• 2 tbsp butter (or olive oil)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice

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Instructions

1. Sauté Vegetables: Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots, and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
2. Simmer Potatoes: Pour in diced potatoes and seafood stock; bring to a gentle simmer for about 10 minutes until the potatoes are tender.
3. Add Cream and Seasonings: Reduce heat to low; stir in heavy cream, whole milk, salt, pepper, thyme, and Old Bay seasoning until everything is combined and warmed through.
4. Cook Seafood: Gently fold in white fish, shrimp, scallops, and optional mussels. Simmer for 5-7 minutes until the seafood is fully cooked, taking care not to let the chowder boil.
5. Finish and Serve: Stir in chopped parsley and lemon juice, adjusting seasoning to taste. Ladle the chowder into bowls and serve with crusty bread or crackers for a delightful meal.

Notes

• For a dairy-free version, substitute heavy cream with coconut milk and whole milk with almond milk.
• You can omit mussels or clams if unavailable or prefer a simpler seafood mix.
• Old Bay seasoning is optional but adds classic seafood flavor.
• Adjust salt and pepper to your taste after adding all ingredients.
• Serve chowder hot with bread or crackers for best experience.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Canadian

Keywords: seafood chowder, Nova Scotia chowder, haddock chowder, easy seafood soup, creamy chowder, fish soup, comforting chowder recipe