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–+ servings
Nova Scotia Seafood Chowder

Ultimate Nova Scotia Seafood Chowder for Cozy Nights

Experience the rich flavors of Nova Scotia Seafood Chowder, perfect for warming up on chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: APPETIZERS
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creaminess
  • 1 cup Heavy Cream Adds luxurious creaminess; half-and-half works for a lighter version.
  • 1 cup Whole Milk Offers a smooth consistency; opt for skim milk for a lower-fat choice.
For the Seafood
  • 1 pound White Fish (e.g., Haddock, Cod, Halibut) Imparts the quintessential seafood flavor; feel free to substitute any firm white fish.
  • 1 pound Shrimp Brings sweetness and a delightful chewy texture; frozen shrimp are a convenient alternative.
  • 1 pound Scallops Adds a buttery richness; can be omitted if unavailable.
  • 1 pound Mussels Introduces a briny ocean essence; discard any that don't open during cooking for safety.
For the Base
  • 2 medium Potatoes Contributes heartiness and thickness; Yukon Gold or Russet varieties work best.
  • 2 cloves Garlic Elevates the flavor; always prefer fresh cloves for the best taste.
  • 1 medium Onion Enriches the chowder with sweetness; shallots can offer a milder flavor.
For Extra Depth
  • 1 cup White Wine Enhances the overall richness; a splash adds complexity to the chowder.
  • 4 cups Seafood Stock Infuses the chowder with flavor; substitute with chicken stock if needed.
  • 2 sprigs Aromatic Herbs (Thyme, Bay Leaf) Provide an aromatic complexity; fresh herbs are highly recommended.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. 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.
  2. Stir in chopped potatoes and cook for 5-7 minutes, letting them soften but not fully collapse.
  3. 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.
  4. Lower the heat and gently integrate heavy cream and whole milk, stirring until smooth and warmed, about 2-3 minutes.
  5. Add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until the seafood is cooked through.
  6. Sprinkle in fresh thyme, bay leaf, salt, and pepper to taste. Heat for an additional 2-3 minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Serve with crusty bread for a complete meal. Discard any mussels that don’t open after cooking for safety.

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