Easy Creamy Nova Scotia Seafood Chowder Recipe

There’s something incredibly comforting about a warm bowl of seafood chowder, especially when it’s creamy and packed with the best flavors of the ocean. This easy creamy Nova Scotia seafood chowder delivers that cozy taste of the sea in every spoonful, making it perfect for chilly evenings or anytime you crave a hearty, satisfying soup.

this Recipe

With fresh ingredients and simple steps, you can whip up this delicious seafood chowder in no time. Whether you’re a seafood lover or just looking to try something new, this recipe will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

• Rich and creamy texture that comforts and satisfies.
• Loaded with fresh seafood for authentic ocean flavor.
• Easy to prepare on the stovetop with simple ingredients.
• Perfect for family dinners or entertaining guests.
• Versatile – you can customize ingredients to your taste.

Ingredients

Gather these fresh and flavorful ingredients to create your comforting chowder:

• 1 lb fresh cod fillets, skin removed and cut into chunks
• 8 oz cooked shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced (about 2 cups)
• 2 stalks celery, diced
• 2 cups corn kernels, fresh or frozen
• 4 cups seafood stock or clam juice
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 320 per serving

How to Make Easy Creamy Nova Scotia Seafood Chowder – A Cozy Taste of the Ocean in Every Spoonful

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.
2. Add butter to the bacon fat and sauté the onion, celery, and garlic until softened and fragrant, about 5 minutes.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
4. Slowly whisk in the seafood stock, making sure there are no lumps, then add the diced potatoes, thyme, smoked paprika, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
5. Add the cod chunks and corn kernels to the pot, simmering gently for 5-7 minutes until the fish is opaque and cooked through.
6. Stir in the cooked shrimp and heavy cream, warming the chowder without boiling to prevent curdling, about 3 minutes.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Ladle the chowder into bowls and garnish with crispy bacon and fresh parsley for a burst of flavor and color.

Tips for the Best Results

• Use fresh seafood for the best taste; if unavailable, high-quality frozen seafood works well too.
• Don’t boil the chowder after adding cream to keep it smooth and creamy.
• Let the chowder rest for a few minutes before serving to deepen flavors.
• Serve with crusty bread or oyster crackers for a classic pairing.
• Customize the chowder with your favorite shellfish like scallops or clams.

Storage and Reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stovetop over low heat, stirring occasionally to prevent scorching.

You can also freeze the chowder for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove, adding a splash of cream or stock to refresh the texture if needed.

Frequently Asked Questions

Can I use other types of seafood in this chowder?

Absolutely! This chowder is versatile, so feel free to add scallops, clams, or your favorite seafood. Just adjust cooking times to ensure everything is perfectly cooked.

Is it possible to make this chowder dairy-free?

Yes, substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use olive oil instead of butter to keep it creamy without dairy.

Can I prepare this chowder ahead of time?

You can prep ingredients like chopping vegetables and cooking bacon in advance, but it’s best to assemble and cook the chowder fresh to preserve the seafood’s texture and flavor.

What can I serve with seafood chowder?

Crusty bread, oyster crackers, or a fresh green salad are classic sides that complement the creamy chowder perfectly and add some texture to your meal.