Description
This Nova Scotia Seafood Chowder is a rich and creamy soup featuring fresh fish, shrimp, and scallops simmered with tender vegetables in a flavorful fish stock and heavy cream base. Perfect for seafood lovers, this traditional chowder combines hearty ingredients and aromatic herbs to create a comforting and satisfying meal that embodies the taste of Nova Scotia’s coastal cuisine.
Ingredients
Scale
Seafood
- 1 lb fresh fish (such as haddock or cod), cut into chunks
- 1 lb shrimp, peeled and deveined
- 1 cup scallops
Vegetables
- 1 cup diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
Liquids and Fats
- 4 cups fish stock
- 2 cups heavy cream
- 2 tbsp butter
Seasonings
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat to create a flavorful base for the chowder.
- Sauté the vegetables: Add the diced onions, celery, carrots, and minced garlic to the pot, cooking until the vegetables soften and become aromatic, about 5-7 minutes.
- Add potatoes and stock: Stir in the diced potatoes and pour in the fish stock. Bring the mixture to a boil to start cooking the potatoes thoroughly.
- Simmer the soup: Reduce the heat to a simmer and cook until the potatoes are tender, typically 15-20 minutes, stirring occasionally to prevent sticking.
- Add cream and seafood: Stir in the heavy cream followed by the chunks of fish, shrimp, and scallops. This adds richness and fresh seafood flavor to the chowder.
- Season and cook seafood: Add thyme, salt, and pepper to taste and cook the chowder gently until the seafood is fully cooked and opaque, approximately 5-7 minutes. Avoid boiling to keep the seafood tender.
- Serve: Ladle the chowder into bowls and serve hot, optionally garnished with fresh herbs like parsley or chives for added color and freshness.
Notes
- Use fresh or thawed seafood for best flavor and texture.
- Fish stock can be substituted with clam juice or vegetable stock if unavailable.
- Adjust thickness by adding more or less cream or stock based on preference.
- For a lighter version, substitute heavy cream with half-and-half or milk, keeping in mind this will alter richness.
- The chowder can be made a day ahead as flavors deepen overnight, just reheat gently before serving.
