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–+ servings
Nova Scotia Seafood Chowder

Nova Scotia Seafood Chowder: Comfort in Every Creamy Spoonful

A delightful and creamy Nova Scotia Seafood Chowder featuring haddock, shrimp, and scallops, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Canadian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons unsalted butter can use olive oil for a lighter version
  • 1 medium diced onion shallots can be used for milder flavor
  • 1 medium diced carrot celery can be a great substitute
  • 1 stalk diced celery fennel offers more pronounced flavor
  • 2 cloves minced garlic fresh is best, dried can work
For the Chowder
  • 2 cups diced potatoes Yukon gold or red potatoes provide different textures
  • 4 cups seafood stock vegetable stock for lighter option
  • 1 teaspoon dried thyme adjust amount if using fresh thyme
  • 1 leaf bay leaf remove before serving
For Creaminess
  • 1 cup heavy cream opt for half-and-half for fewer calories
  • 1 cup milk low-fat works if preferred
For the Seafood
  • 1 pound haddock cod or pollock can be substituted
  • 1 cup shrimp crab meat or scallops can mix things up
  • 1 cup scallops mussels can be a delightful alternative
For Seasoning
  • salt essential for flavor balance
  • freshly ground black pepper season to taste

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Melt unsalted butter in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5–7 minutes until vegetables soften.
  2. Stir in minced garlic, cooking for an additional minute until fragrant.
  3. Incorporate diced potatoes and seafood stock. Add dried thyme and bay leaf. Bring to a simmer, cooking for 15–20 minutes until potatoes are tender.
  4. Remove the bay leaf. Lower heat and stir in heavy cream and milk, ensuring not to boil.
  5. Fold in haddock, shrimp, and scallops. Cook for 5–7 minutes until seafood is opaque and cooked through.
  6. Season with salt and freshly ground black pepper to taste.
  7. Ladle into warm bowls and garnish with parsley and lemon wedges before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 26gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Avoid boiling cream, add seafood last, adjust consistency with stock or cream, cool before storing, enhance with wine.

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