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Nova Scotia Seafood Chowder

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A comforting and creamy seafood chowder that captures the essence of Nova Scotia’s coastal flavors.

Ingredients

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  • 1 pound Seafood Mix (e.g., haddock, scallops, shrimp)
  • 2 cups Chopped Potatoes (Russet or Yukon gold recommended)
  • 4 cups Fish Stock (Chicken or vegetable stock can be used)
  • 1 cup Heavy Cream (Opt for half-and-half or coconut milk for lighter options)
  • 1 medium Diced Onion
  • 2 cloves Minced Garlic
  • 2 tablespoons Fresh Herbs (e.g., thyme, parsley)
  • 4 tablespoons Butter (Olive oil can be a lighter alternative)
  • 1 cup Corn (optional)
  • to taste Salt
  • to taste Pepper

Instructions

  1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Add potatoes and stock: Toss in the chopped potatoes, stir, then pour the fish stock over the potatoes and bring to a simmer. Cook until the potatoes are tender, 10-15 minutes.
  3. Introduce the fresh seafood: Gently fold in the seafood mix and corn if using. Let simmer for another 5-7 minutes until the seafood is cooked through.
  4. Create creamy goodness: Lower the heat, stir in the heavy cream and fresh herbs, warming through for another 2-3 minutes. Season with salt and pepper to taste.
  5. Serve and enjoy: Ladle chowder into bowls, garnishing with herbs if desired. Serve hot with crusty bread.

Notes

For a dairy-free version, substitute heavy cream with coconut milk. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months without cream.

Nutrition

Find it online: https://lunarecipez.com/nova-scotia-seafood-chowder-creamy-comfort/

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