Description
A rich and comforting Nova Scotia Seafood Chowder featuring tender mixed seafood simmered with potatoes, vegetables, and herbs in a creamy broth. This hearty chowder captures the essence of coastal Atlantic cuisine, perfect for a cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 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)
- ¼ cup fresh parsley, chopped
Seafood and Dairy
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
- 1 cup heavy cream
- 1 cup whole milk
Liquids and Seasonings
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
Fats
- 2 tablespoons unsalted butter
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add the finely chopped onion, diced celery, diced carrot, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Simmer Potatoes and Stock: Add the diced potatoes, seafood or fish 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 to 12 minutes.
- Add Cream and Seafood: Reduce the heat to low. Stir in the heavy cream and whole milk. Then add the mixed seafood. Simmer gently for 5 to 7 minutes, or until the seafood is just cooked through to avoid overcooking.
- Finish and Season: Stir in the chopped fresh parsley and lemon juice. Taste the chowder and adjust seasoning if necessary to balance flavors perfectly.
- Serve: Remove and discard the bay leaf before serving. Serve the chowder hot, accompanied by crusty bread or crackers to soak up the delicious broth.
Notes
- Use a mix of fresh or thawed seafood for best flavor and texture.
- For a thicker chowder, you can mash some of the cooked potatoes before adding the seafood.
- Adjust the amount of cream and milk to your preferred level of richness.
- Clams can add a briny depth, but omit if you prefer a milder taste.
- Store leftovers in the refrigerator for up to 2 days and reheat gently to avoid curdling the cream.
