Description
A creamy and comforting Nova Scotia Seafood Chowder featuring a medley of fresh seafood simmered with tender potatoes, aromatic vegetables, and herbs in a rich, creamy broth. Perfect for a cozy meal, this chowder combines shrimp, scallops, haddock, cod, and clams for an authentic taste of coastal Canada.
Ingredients
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or red potatoes)
Liquids and Seasonings
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
Seafood and Garnish
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
- ¼ cup fresh parsley, chopped
Instructions
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion, diced celery, diced carrot, and minced garlic. Sauté the vegetables until they become soft and fragrant, about 5 to 7 minutes.
- Simmer Potatoes and Broth: Add the diced potatoes, seafood or fish stock, bay leaf, dried thyme, and black pepper to the pot. Bring the mixture to a gentle simmer and cook until the potatoes are tender, about 10 to 12 minutes, stirring occasionally to prevent sticking.
- Add Cream and Seafood: Lower the heat to a gentle simmer. Stir in the heavy cream and whole milk, blending them thoroughly with the broth. Add the mixed seafood to the pot and simmer gently for 5 to 7 minutes, or until the seafood is just cooked through and tender.
- Finish with Herbs and Lemon: Stir in the chopped fresh parsley and lemon juice to brighten the flavors. Taste the chowder and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Serve: Remove the bay leaf from the chowder and ladle the hot chowder into bowls. Serve immediately with crusty bread or crackers for a satisfying meal.
Notes
- You can substitute the mixed seafood for your favorite local catch, ensuring a fresh and tasty chowder.
- Use Yukon Gold or red potatoes as they hold their shape well and provide a creamy texture.
- Adjust cream and milk quantities for a lighter or richer chowder according to preference.
- Remove the bay leaf before serving to avoid any bitter taste.
- For added flavor, garnish with extra fresh parsley or a pinch of smoked paprika.
