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Nova Scotia Seafood Chowder

Rich, creamy, and deeply comforting, this Nova Scotia Seafood Chowder brings classic Maritime flavors straight to your table. Loaded with tender white fish, shrimp, scallops, and briny mussels, every spoonful delivers cozy coastal goodness. Soft potatoes and aromatic herbs simmer in a velvety broth, creating a hearty one-pot meal perfect for chilly nights. Easy to prepare and endlessly satisfying, this chowder is ideal for family dinners, casual gatherings, or whenever comfort food cravings hit. Serve it hot with crusty bread and enjoy a true taste of Atlantic Canada.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Dinner, Main Course, Soup
Cuisine: Canadian
Ingredients Method Notes

Ingredients
  

  • Ingredients Breakdown
  • Creamy Chowder Foundation
  • Heavy Cream – This is what gives the chowder its signature lush texture. Want it lighter? Half-and-half works great.
  • Whole Milk – Keeps things smooth and balanced. Skim milk can be used. but the chowder will be less rich.
  • Firm White Fish
  • Cod, Haddock, or Halibut – Mild, flaky, and perfect for soaking up flavor. Any similar white fish will do.
  • Potatoes – The backbone of a good chowder. Yukon Gold or Russets add body and natural thickness—mash a few for extra creaminess.
  • Garlic – Brings warmth and depth. Fresh cloves are best but garlic powder works in a pinch.
  • Onion – Adds subtle sweetness and aroma. Swap with shallots if you prefer a gentler flavor.
  • Seafood Add-Ins
  • Shrimp – Sweet and tender, adding texture contrast. Frozen shrimp are totally acceptable—just thaw first.
  • Scallops – Buttery and delicate; optional but highly recommended for a luxe touch.
  • Mussels – Salty and briny, they deepen the overall seafood flavor. Always discard any that stay closed after cooking.
  • Flavor Builders
  • White Wine – Adds complexity and brightness. Skip it and use extra stock if you prefer alcohol-free.
  • Seafood Stock – Intensifies that ocean-forward taste. Chicken stock can step in if needed.
  • Herbs, Thyme & Bay Leaf – Earthy and aromatic, tying everything together beautifully.

Method
 

Step 1: Build the Aromatic Base

Set a large pot over medium heat and melt butter. Add chopped onion and garlic, stirring often. Cook until soft and fragrant—about 4–5 minutes. Keep the garlic pale and golden, not browned.

    Step 2: Add the Potatoes

    Toss the diced potatoes into the pot, stirring to coat them in the buttery aromatics. Let them cook for 5–7 minutes so they begin to soften and absorb flavor.

      Step 3: Simmer the Broth

      Pour in the seafood stock and bring everything to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the potatoes are fork-tender.

        Step 4: Make It Creamy

        Reduce the heat and slowly stir in the milk and cream. Warm the mixture gently—never let it boil—to keep the chowder silky and smooth.

          Step 5: Add the Seafood

          Nestle in the fish, shrimp, scallops, and mussels. Simmer for 5–7 minutes, just until the seafood is cooked through and the mussels open.

            Step 6: Season & Serve

            Drop in thyme and bay leaf, then season with salt and pepper. Give it a final gentle stir, remove from heat, and serve piping hot.

              Notes

              Pro Tips for Chowder Success

              • Heat Control Matters: Medium heat keeps dairy from separating and garlic from burning.
              • Customize Thickness: Mash some potatoes or add a cornstarch slurry for a thicker chowder.
              • Flavor Gets Better: Like most chowders, it tastes even richer the next day.
              • Seafood Safety: Toss any mussels that don’t open—no exceptions.

              Make-Ahead Friendly Option

              Prepare everything up through the stock-and-potato stage up to 24 hours ahead. Cool, refrigerate, and finish with dairy and seafood just before serving for the freshest results.

              Storage, Freezing & Reheating

              • Refrigerator: Store leftovers airtight for up to 3 days. Reheat slowly on the stovetop.
              • Freezer: Freeze only before adding cream. Keeps well for up to 3 months.
              • Reheat Gently: Low heat and frequent stirring keep the texture smooth.
              • Avoid Freezing Creamy Chowder: Once cream is added, freezing can cause separation.

              FAQs

              How do I pick the best seafood?
               Fresh seafood should smell clean and ocean-like, never fishy. Mussels must be tightly closed, shrimp slightly translucent, and fish firm with shiny flesh.
              What if my chowder is too thick or thin?
               Too thick? Add warm stock or milk gradually. Too thin? Mash potatoes or add a cornstarch slurry until just right.
              Can I make this dairy-free?
               Absolutely! Use coconut milk or a plant-based cream alternative! Just note the flavor will change slightly.
              How can I boost flavor even more?
               Finish with fresh herbs like dill or parsley, and taste often—seasoning is everything, be as creative to your heart's content!

              Final Thoughts

              This Nova Scotia Seafood Chowder is more than a recipe—it’s comfort in a bowl. Rich, cozy, and deeply satisfying, it’s the kind of dish that brings people to the table and keeps them coming back for seconds. Whether you’re cooking for guests or just craving something warm and nostalgic, this chowder delivers every single time.