Description

This Nova Scotia Seafood Chowder is a creamy and comforting dish packed with tender potatoes, mixed seafood, and fresh herbs. Slow-simmered on the stovetop, this chowder combines a velvety blend of heavy cream and milk with a rich seafood stock base, making it a perfect hearty meal for any occasion. The addition of fresh parsley and a hint of lemon juice brightens the flavors, offering a delicious taste of the Atlantic coast.

Ingredients

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Vegetables & Aromatics

2 tablespoons unsalted butter
1 small onion, finely chopped
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
3 cups diced potatoes (Yukon Gold or red potatoes)

Liquids & Seasonings

4 cups seafood or fish stock
1 bay leaf
1 teaspoon dried thyme
½ teaspoon black pepper
1 cup heavy cream
1 cup whole milk
1 tablespoon lemon juice

Seafood & Garnish

1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
¼ cup fresh parsley, chopped

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Instructions

Sauté the Vegetables: Melt butter in a large pot over medium heat. Add onion, celery, carrot, and garlic, and sauté until softened and fragrant, about 5-7 minutes.
Cook Potatoes and Seasonings: Add diced potatoes, seafood stock, bay leaf, dried thyme, and black pepper to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 10-12 minutes.
Add Dairy and Seafood: Reduce the heat to low and stir in the heavy cream and whole milk. Add the mixed seafood and simmer gently for 5-7 minutes, or until the seafood is just cooked through, ensuring it remains tender and flavorful.
Finish with Fresh Ingredients: Stir in fresh parsley and lemon juice to brighten the chowder’s flavor. Taste and adjust seasoning if needed, adding salt or pepper to preference.
Serve: Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy hot alongside crusty bread or crackers for a complete meal.

Notes

Be careful not to overcook the seafood to keep it tender and prevent it from becoming rubbery.
If you prefer a thicker chowder, mash some of the potatoes in the pot to release their starch.
You can substitute whole milk for 2% milk for a lighter version, though the chowder will be less creamy.
For additional flavor, garnish with extra fresh parsley or a sprinkle of smoked paprika.
This chowder freezes well; reheat gently on the stovetop to avoid separating the cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Canadian