Description
A creamy and hearty Nova Scotia Seafood Chowder featuring a blend of fresh seafood, tender potatoes, and a rich, flavorful broth enhanced with herbs and cream. Perfect for a comforting meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 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)
- ¼ cup fresh parsley, chopped
Liquids and Dairy
- 2 tablespoons unsalted butter
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
Seafood
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
Herbs and Spices
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onion, celery, carrot, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- Add Potatoes and Stock: Stir in diced potatoes, seafood stock, bay leaf, dried thyme, and black pepper. Bring the mixture to a simmer and cook until potatoes are tender, approximately 10-12 minutes.
- Add Dairy and Seafood: Reduce heat to low, then carefully stir in the heavy cream and whole milk. Add the mixed seafood to the pot and simmer gently for 5-7 minutes until the seafood is just cooked through and tender.
- Finish and Season: Stir in freshly chopped parsley and lemon juice to brighten the flavors. Taste the chowder and adjust seasoning as needed.
- Prepare to Serve: Remove the bay leaf from the chowder. Serve the chowder hot, ideally with crusty bread or crackers for a complete meal.
Notes
- Use fresh seafood where possible for the best flavor and texture.
- Adjust cream and milk quantities for a thicker or thinner chowder.
- Ensure not to overcook the seafood to maintain a tender bite.
- Bay leaf should always be removed before serving to avoid bitterness.
- Customize with additional herbs like dill or chives if desired.
