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–+ servings
Nova Scotia Seafood Chowder

Delicious Nova Scotia Seafood Chowder for Cozy Nights

This Nova Scotia Seafood Chowder is a creamy, comforting delight that brings together fresh seafood and vibrant vegetables, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Canadian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 1 medium Onion Provides a flavor base; use shallots for a milder taste.
  • 2 medium Carrots Contributes sweetness; any chopped root vegetable can be a substitute.
  • 2 stalks Celery Contributes texture; any chopped root vegetable can be a substitute.
  • 2 cloves Garlic Enhances overall flavor; garlic powder can be used if fresh isn't available.
  • 2 cups Potatoes Offers heartiness; swap with sweet potatoes or corn for different textures.
For the Broth
  • 4 cups Chicken or Seafood Broth Creates the chowder base; use vegetable broth for a vegetarian option.
  • 2 leaves Bay Leaves Infuses depth; dried herbs can work as an alternative.
  • 2 teaspoons Thyme Adds aromatic flavor; oregano can serve as a substitute.
For the Seafood
  • 1 cup Shrimp Main protein component adding flavor and texture; substitute clams, mussels, or crab as desired.
  • 1 cup Scallops Main protein component adding flavor and texture; substitute clams, mussels, or crab as desired.
  • 1 cup Fish Main protein component adding flavor and texture; substitute clams, mussels, or crab as desired.
For Creaminess
  • 1 cup Heavy Cream Provides creaminess; replace with half-and-half for a lighter chowder or use a non-dairy substitute.
Seasoning and Garnish
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Pepper Essential for seasoning; adjust to taste.
  • 1 teaspoon Cayenne Pepper Optional spice addition for heat; use paprika for a milder flavor.
  • 1/4 cup Fresh Parsley or Thyme For garnish and added freshness; any fresh herb can enhance presentation.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of butter over medium heat in a large pot, then add finely chopped onion, diced carrots, and celery. Sauté for 5-7 minutes until soft and fragrant. Stir in minced garlic and cook for an additional minute.
  2. Stir in diced potatoes, bay leaves, and fresh thyme into the pot. Pour in 4 cups of chicken or seafood broth, bringing the mixture to a gentle simmer over medium-high heat. Cook for 10-15 minutes until the potatoes are tender.
  3. Gently add shrimp, scallops, and your choice of fish into the chowder. Reduce heat to medium-low and cook for 4-5 minutes, or until the seafood is just cooked through.
  4. Reduce heat further to low, and carefully stir in 1 cup of heavy cream. Let the chowder simmer for another 5-7 minutes.
  5. Season with salt, pepper, and cayenne pepper for heat. Remove bay leaves and ladle the chowder into bowls. Garnish with freshly chopped parsley or thyme.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Feel free to substitute ingredients to match your pantry staples. Fresh seafood yields the best flavor but thawed frozen seafood can also be used. Store leftovers in an airtight container for up to 2 days.

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