When the chilly winds of autumn creep in, there’s nothing quite like a bowl of creamy Nova Scotia Seafood Chowder to warm the soul. Picture this: the delicate fragrance of savory garlic mingling with the sweet brininess of fresh seafood, all simmering together in one pot. This dish is more than just a meal; it’s a cozy gathering waiting to happen.
I love how versatile this chowder is—you can customize it with your favorite seafood, whether it’s tender scallops, luscious shrimp, or even a dash of crab. With just a handful of ingredients and a simple cooking process, you’re on your way to impressing friends and family alike with minimal effort. Trust me, the rich, velvety texture and the comforting aroma will make your kitchen the place to be as you create fond memories. Prepare for a tidal wave of compliments as you serve up this hearty delight, perfect for those heartwarming gatherings.
Why is Nova Scotia Seafood Chowder a Must-Try?
Comforting and warming, this chowder is perfect for chilly nights, wrapping you in a delicious embrace. Versatile in nature, you can swap in your choice of seafood to cater to personal preferences. Quick to prepare, this one-pot wonder makes cleanup a breeze, leaving you more time to enjoy with loved ones. At just 450 calories per serving, it strikes a balance between indulgence and health. Plus, served with crusty bread, it transforms into a complete meal, making it a crowd-pleaser for every gathering.
Nova Scotia Seafood Chowder Ingredients
For the Creaminess
• Heavy Cream – Adds luxurious creaminess; half-and-half works for a lighter version.
• Whole Milk – Offers a smooth consistency; opt for skim milk for a lower-fat choice.
For the Seafood
• White Fish (e.g., Haddock, Cod, Halibut) – Imparts the quintessential seafood flavor; feel free to substitute any firm white fish.
• Shrimp (1 pound) – Brings sweetness and a delightful chewy texture; frozen shrimp are a convenient alternative.
• Scallops (1 pound) – Adds a buttery richness; can be omitted if unavailable.
• Mussels (1 pound) – Introduces a briny ocean essence; discard any that don’t open during cooking for safety.
For the Base
• Potatoes (2 medium) – Contributes heartiness and thickness; Yukon Gold or Russet varieties work best.
• Garlic (2 cloves) – Elevates the flavor; always prefer fresh cloves for the best taste.
• Onion (1 medium) – Enriches the chowder with sweetness; shallots can offer a milder flavor.
For Extra Depth
• White Wine (1 cup, optional) – Enhances the overall richness; a splash adds complexity to the chowder.
• Seafood Stock (4 cups) – Infuses the chowder with flavor; substitute with chicken stock if needed.
• Aromatic Herbs (2 sprigs, Thyme, Bay Leaf) – Provide an aromatic complexity; fresh herbs are highly recommended.
Enjoy exploring the rich and comforting flavors of Nova Scotia Seafood Chowder with these simple yet essential ingredients!
How to Make Nova Scotia Seafood Chowder
- Sauté In a large pot over medium heat, melt 1 tablespoon of butter. Add diced onions and minced garlic, sautéing until onions are translucent, about 4-5 minutes. The aroma will start to fill your kitchen!
- Add Stir in chopped potatoes and cook for 5-7 minutes, letting them soften but not fully collapse. Their texture will help thicken your chowder later.
- Simmer Pour in the seafood stock, raising the heat to bring it to a simmer. Cook uncovered for 10-12 minutes, until the potatoes are fork-tender and invitingly soft.
- Combine Lower the heat and gently integrate heavy cream and whole milk, stirring until smooth and warmed, about 2-3 minutes. Your chowder will start to look luxuriously creamy.
- Incorporate Add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until the seafood is cooked through and the mussels have opened, revealing their tender gifts of the sea.
- Season Sprinkle in fresh thyme, bay leaf, salt, and pepper to taste. Heat for an additional 2-3 minutes before serving, allowing those flavors to meld beautifully.
Optional: Serve with a sprinkle of fresh herbs for added flair.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Nova Scotia Seafood Chowder preparations are excellent for busy weeknights, saving you time while still delivering a delicious meal! You can prepare the chowder base (excluding seafood and cream) up to 24 hours in advance by sautéing the onions and garlic, adding the chopped potatoes, and simmering them in seafood stock. Simply refrigerate the base to keep it fresh. When you’re ready to serve, reheat the base over medium heat, then stir in the heavy cream and your choice of seafood—cook for an additional 5-7 minutes until everything is heated through and the seafood is perfectly tender. This way, you maintain the chowder’s creamy quality while easing the burden of last-minute cooking!
Nova Scotia Seafood Chowder Variations
Feel free to play around with this recipe, making it uniquely yours with delightful twists and improvements.
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Seafood Swap: Use diced crab or lobster for a luxurious upgrade, adding a touch of sweetness to your chowder.
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Dairy-Free: Substitute heavy cream with coconut milk for a creamy texture that’s perfect for dairy-free diets. This also brings a tropical flavor twist!
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Veggie Boost: Stir in fresh spinach or kale just before serving to add vibrant greens and a nutty flavor. It’s a fantastic way to sneak in some extra nutrients!
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Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes or a splash of hot sauce while simmering, providing a vibrant contrast to the creamy base.
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Smoked Flavor: Introduce smoked fish like smoked haddock to deepen the flavor profile, offering an alluring smokiness that pairs beautifully with the chowder’s richness.
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Herb Infusion: Swap thyme for fresh dill for a refreshing twist. Its unique flavor pairs perfectly with seafood, making each spoonful dance on your palate.
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Creamy Variation: Blend in some cream cheese while the chowder simmers for an ultra-creamy texture without much extra effort—it’s a secret weapon for chowder lovers!
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Whole Grain Comfort: Serve the chowder over a bed of cooked quinoa or brown rice instead of bread for a hearty, nutritious base that adds a delightful texture.
With these fun and flavorful twists, your Nova Scotia Seafood Chowder will be a new adventure with every bowl you serve!
Expert Tips for Nova Scotia Seafood Chowder
- Fresh Seafood: Choose fresh, firm seafood for the best flavor. Look for bright colors and avoid any fish that smells too strong or has an off color.
- Heat Control: Cook garlic over medium heat to prevent it from burning. A golden hue enhances the chowder while burnt garlic can ruin the dish’s flavor.
- Creaminess Factor: For a richer chowder, use full heavy cream. If you prefer lighter fare, half-and-half still provides creaminess without overwhelming richness.
- Thickening Tip: If you desire a thicker chowder, mash a few potatoes or create a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons water.
- Seafood Safety: Discard any mussels that don’t open after cooking; this ensures safety and freshness in your Nova Scotia Seafood Chowder.
What to Serve with Nova Scotia Seafood Chowder?
Cozy up your dining experience by pairing this hearty chowder with delightful accompaniments that enhance its ocean-inspired flavors.
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Crusty Bread: Perfect for dipping, the rough texture complements the velvety chowder, soaking up every last drop.
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Garden Salad: A fresh, crunchy salad balances the richness of the chowder, often refreshing the palate between bites.
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Garlic Bread: The aromatic garlic enhances the seafood’s briny notes, while its buttery richness adds even more comfort.
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Corn on the Cob: Sweet corn offers a delightful contrast to the chowder’s savory depth, making for a nostalgic pairing.
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Wine Pairing: A chilled glass of white wine, like a Sauvignon Blanc, matches the seafood beautifully while elevating the overall dining experience.
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Cheese Biscuits: Light, flaky biscuits spread with butter make the perfect side, providing a satisfying textural contrast to the creamy chowder.
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Dessert Option: Finish your meal with a slice of lemon tart; its bright acidity cuts through the heaviness of the chowder beautifully while providing a sweet ending.
How to Store and Freeze Nova Scotia Seafood Chowder
Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the chowder is completely cooled before sealing to maintain freshness.
Freezer: Avoid freezing chowder that contains cream, as it may separate upon thawing. If necessary, freeze the base (without cream) for up to 3 months, then add cream during reheating.
Reheating: When ready to enjoy, reheat gently on the stovetop over low heat, adding a splash of milk or cream if desired to restore creaminess. Stir occasionally until warmed through.
Make-Ahead: You can prepare the chowder base (excluding seafood and dairy) up to 24 hours in advance. Refrigerate the base, then add seafood and cream just before serving for a fresh, delightful meal.
Nova Scotia Seafood Chowder Recipe FAQs
What seafood should I use for the best flavor?
Absolutely! For the most robust taste, I recommend using a mix of fresh seafood like haddock, cod, shrimp, and scallops. Look for firm, shiny flesh and a fresh ocean smell. If you prefer, you can substitute with other types of seafood such as crab or lobster—just keep in mind to adjust cooking times accordingly.
How long can I store leftovers, and what’s the best way?
Very good question! Store your Nova Scotia Seafood Chowder in an airtight container in the refrigerator for up to 3 days. Allow the chowder to cool completely before sealing to maintain its freshness. Reheat gently on the stovetop, adding a splash of milk or cream if necessary.
Can I freeze Nova Scotia Seafood Chowder?
While freezing stew-like dishes is common, avoid freezing chowder with cream, as it may separate when thawed. Instead, I suggest freezing the base (everything except the cream and seafood) for up to 3 months. When you’re ready to enjoy it, thaw the base, reheat, and add cream and seafood right before serving for that fresh taste.
How do I know when the seafood is cooked?
Great question! To check if your seafood is perfectly cooked, look for an opaque color and a firm texture. The shrimp should appear pink, scallops should be slightly firm and opaque, and mussels should open wide. If any mussels remain closed after cooking, be sure to discard them for safety.
What are the best herbs to use in my chowder?
For an aromatic touch, I recommend using fresh thyme and bay leaves, as they bring out the chowder’s delightful flavors. If fresh herbs aren’t available, dried herbs can work in a pinch, though you’ll want to use less. Generally, one-third of the amount of dried herbs compared to fresh will be just right!
Ultimate Nova Scotia Seafood Chowder for Cozy Nights
Ingredients
Equipment
Method
- In a large pot over medium heat, melt 1 tablespoon of butter. Add diced onions and minced garlic, sautéing until onions are translucent, about 4-5 minutes.
- Stir in chopped potatoes and cook for 5-7 minutes, letting them soften but not fully collapse.
- Pour in the seafood stock, raising the heat to bring it to a simmer. Cook uncovered for 10-12 minutes, until the potatoes are fork-tender.
- Lower the heat and gently integrate heavy cream and whole milk, stirring until smooth and warmed, about 2-3 minutes.
- Add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until the seafood is cooked through.
- Sprinkle in fresh thyme, bay leaf, salt, and pepper to taste. Heat for an additional 2-3 minutes before serving.