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Hearty Nova Scotia Seafood Chowder Recipe for Cozy Nights

Hearty Nova Scotia Seafood

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A comforting and hearty seafood chowder featuring rich cream, tender fish, sweet shrimp, buttery scallops, and briny mussels, perfect for cozy nights.

Ingredients

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  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 1 lb White Fish (haddock, cod, or halibut)
  • 2 medium Potatoes (Yukon Gold or Russet)
  • 2 cloves Garlic
  • 1 medium Onion
  • 1 lb Shrimp (peeled and deveined)
  • 1 lb Scallops (sea scallops preferred)
  • 1 lb Mussels (scrubbed and debearded)
  • 1 cup White Wine (optional)
  • 4 cups Seafood Stock
  • 2 sprigs Aromatic Herbs (thyme, bay leaf)
  • Salt and freshly ground black pepper to taste
  • Butter or oil for sautéing
  • Optional: chopped parsley, crispy bacon, or crusty bread for serving

Instructions

  1. Prep all seafood and vegetables: rinse mussels, pat dry fish and scallops, peel and devein shrimp, dice potatoes, mince garlic, and dice onion.
  2. Heat a large heavy pot over medium heat. Add 2 tbsp butter or oil and sauté onion until translucent, about 4–5 minutes.
  3. Add garlic and cook for 30 seconds until fragrant. Stir in potatoes to coat.
  4. Pour in white wine (if using) and simmer for 2 minutes to reduce slightly.
  5. Add seafood stock and herb sprigs. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
  6. Reduce heat to medium-low. Add white fish and scallops and simmer gently for 3–5 minutes until fish is opaque and scallops are cooked through.
  7. Add shrimp and mussels, cover, and cook for 3–5 minutes until shrimp are pink and mussels open. Discard any closed mussels.
  8. Stir in milk and cream and warm through, but do not boil. Season with salt and pepper to taste.
  9. Remove herb sprigs, finish with a pat of butter if desired, and sprinkle with chopped parsley.
  10. Serve immediately with crusty bread or oyster crackers.

Notes

  • This chowder is best enjoyed fresh.
  • <li.Use seafood stock for a richer flavor.
  • Feel free to customize the seafood based on your preference.

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