Here’s a recipe for Nova Scotia Seafood Chowder, a classic creamy East Coast Canadian dish known for its rich flavors and fresh seafood.
Nova Scotia Seafood Chowder Recipe
🕒 Prep Time: 25 minutes
🧑🍳 Cook Time: 45 minutes
🍲 Servings: 6
🧾 Ingredients
Base:
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2 tbsp butter
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1 tbsp olive oil
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1 large onion, finely diced
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2 stalks celery, diced
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1 medium carrot, peeled and diced
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2 cloves garlic, minced
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1 bay leaf
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1 tsp fresh thyme (or ½ tsp dried)
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½ tsp smoked paprika (optional)
Vegetables:
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2 medium potatoes, peeled and diced (Yukon Gold or red potatoes work well)
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4 cups fish or seafood stock (or chicken stock as substitute)
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1 cup water (as needed to thin soup)
Seafood:
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1 cup cooked lobster meat (tail and claw, chopped)
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1 cup scallops (small or large ones cut in half)
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1 cup raw shrimp, peeled and deveined
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1 cup white fish fillets (e.g., haddock or cod), cut into chunks
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1 (5 oz) can of clams with juice or ½ cup fresh clams (optional)
Dairy:
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1½ cups heavy cream (35%)
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½ cup whole milk
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1 tbsp all-purpose flour (for thickening, optional)
Seasoning:
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Salt and pepper to taste
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Dash of hot sauce (e.g., Tabasco, optional)
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Fresh parsley or chives, chopped (for garnish)
🍳 Instructions
1. Make the Flavor Base
In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and carrot, and sauté until soft (about 5–7 minutes). Add garlic, thyme, bay leaf, and paprika, and cook for another 1–2 minutes until fragrant.
2. Add Potatoes and Broth
Add the diced potatoes to the pot. Pour in the seafood stock and bring to a boil. Reduce heat and simmer for about 10–15 minutes until potatoes are tender.
3. Prepare the Seafood
While the chowder simmers, pat seafood dry. Season lightly with salt and pepper.
4. Add Seafood
Gently add the white fish, scallops, and shrimp to the pot. Simmer for 5–6 minutes until almost cooked through. Then add lobster and clams (if using) and simmer for another 2–3 minutes.
5. Cream It Up
Lower heat. Stir in the cream and milk. If you like it a little thicker, mix 1 tbsp flour with 2 tbsp milk and stir in, simmering for another 2–3 minutes until thickened slightly.
6. Season and Finish
Taste and adjust seasoning with salt, pepper, and a dash of hot sauce if desired. Remove bay leaf.
7. Garnish and Serve
Ladle into bowls and garnish with fresh parsley or chives. Serve with crusty bread, bannock, or oyster crackers.
🔁 Variations
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Smoked Fish: Add a bit of smoked haddock or smoked salmon for a smoky depth.
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Bacon Base: Start by frying chopped bacon until crisp, and use the fat for cooking the vegetables.
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Gluten-Free: Omit the flour or use cornstarch slurry to thicken.