Description
Experience the rich and creamy flavors of Nova Scotia with this authentic Seafood Chowder recipe. Packed with tender chunks of fresh fish, succulent shrimp, and delicate scallops, simmered in a hearty fish stock with fresh vegetables and finished with heavy cream. This comforting chowder is perfect for seafood lovers craving a warm, satisfying meal.
Ingredients
Scale
Seafood
- 1 lb fresh fish (such as haddock or cod), cut into chunks
- 1 lb shrimp, peeled and deveined
- 1 cup scallops
Vegetables
- 1 cup diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups fish stock
- 2 cups heavy cream
Seasonings & Fats
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat, creating a flavorful base for the chowder.
- Sauté vegetables: Add the diced onions, celery, carrots, and minced garlic to the pot. Sauté until the vegetables become tender and aromatic, about 5-7 minutes.
- Add potatoes and stock: Stir in the diced potatoes and pour in the fish stock. Bring the mixture to a boil to start cooking the potatoes.
- Simmer potatoes: Reduce the heat to low and let the chowder simmer gently until the potatoes are fully cooked and tender, about 15-20 minutes.
- Add cream and seafood: Stir in the heavy cream, then carefully add the chunks of fish, shrimp, and scallops to the pot.
- Season and cook seafood: Sprinkle in the thyme, salt, and pepper. Cook until the seafood is opaque and cooked through, about 5-7 minutes, ensuring the chowder is heated thoroughly but the seafood remains tender.
- Serve: Serve the chowder hot, optionally garnished with fresh herbs like parsley or chives for an extra touch of flavor and color.
Notes
- Use firm white fish like haddock or cod to maintain texture in the chowder.
- If fish stock is unavailable, clam juice or vegetable stock can be substituted for a different flavor profile.
- Adjust cream quantity to your preference for a lighter or richer chowder.
- For extra thickness, mash some of the cooked potatoes before adding the seafood back in.
- Seafood cooks quickly; avoid overcooking to keep it tender and flavorful.
- Fresh herbs such as dill, thyme, or parsley complement this chowder well.
