Nova Scotia Seafood Chowder
Ingredients (Serves 4–6):
Seafood:
½ lb white fish fillets (like haddock, cod, or halibut), cut into chunks
½ lb raw shrimp, peeled and deveined
½ lb bay scallops or chopped large scallops
Optional: ½ cup lobster meat or crab meat
(Use what you can find — frozen seafood works too, just thaw first!)
Base:
2 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
1–2 celery stalks, diced
1 carrot, peeled and diced
2–3 garlic cloves, minced
3 medium potatoes, peeled and diced
1 tsp salt
½ tsp pepper
½ tsp thyme
¼ tsp paprika (optional, for subtle depth)
Liquid:
2 cups seafood stock (or chicken broth)
1 cup milk
1 cup heavy cream
Optional: ½ cup dry white wine
Instructions:
Sauté the vegetables:
In a large pot, melt butter with olive oil over medium heat.
Add onion, celery, carrot, and garlic. Cook until soft and fragrant (5–7 minutes).
Add potatoes & seasonings:
Stir in diced potatoes, salt, pepper, thyme, and paprika.
Cook for 2–3 minutes, stirring to coat everything.
Add stock and simmer:
Pour in seafood stock (and wine if using).
Bring to a boil, then reduce heat and simmer 10–12 minutes, or until potatoes are tender.
Add seafood:
Gently stir in fish, shrimp, scallops, and optional crab/lobster.
Simmer on low for another 5–7 minutes, or until seafood is just cooked through (shrimp should be pink and opaque).
Add cream and milk:
Lower the heat and stir in milk and cream.
Warm gently for 5 minutes — do not boil to avoid curdling.
Taste and finish:
Adjust seasoning with more salt, pepper, or a touch of butter for richness.
Let sit a few minutes before serving to meld flavors.
To Serve:
Crusty bread, buttermilk biscuits, or oyster crackers
Sprinkle with chopped parsley, green onions, or a bit of cracked pepper
A splash of lemon juice or hot sauce on top adds a lovely kick
Tips:
Want it thicker? Add 1 tbsp flour to the butter when sautéing veggies to create a roux.
For extra richness, finish with a small pat of butter stirred in just before serving.
Store leftovers in the fridge up to 2 days (best fresh!) — reheat gently to avoid overcooking the seafood.
What Makes It Special:
A classic from Canada’s Atlantic coast
Creamy and full of seafood flavor
Uses a variety of fresh or frozen seafood
Warm, filling, and totally satisfying