Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe

Introduction

Hearty Nova Scotia Seafood Chowder is a comforting blend of fresh seafood and creamy broth, perfect for cozy nights in. This chowder combines tender white fish, shrimp, scallops, and mussels with potatoes and aromatic herbs for a satisfying meal.

Ingredients

• 1 cup Heavy Cream
• 1 cup Whole Milk
• 1 pound White Fish (Haddock, Cod, or Halibut)
• 2 medium Potatoes (Yukon Gold or Russet)
• 2 cloves Garlic
• 1 medium Onion
• 1 pound Shrimp
• 1 pound Scallops
• 1 pound Mussels
• 1 cup White Wine (optional)
• 4 cups Seafood Stock (or chicken stock)
• 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)
• Salt and pepper to taste
• 1 tablespoon Butter (for sautéing)

Instructions

1. Step 1: In a large pot over medium heat, melt the butter. Add diced onions and minced garlic, sautéing for 4-5 minutes until onions are translucent and fragrant.
2. Step 2: Stir in the chopped potatoes and cook for 5-7 minutes until they start to soften.
3. Step 3: Pour in the seafood stock and increase the heat to bring to a gentle simmer. Cook uncovered for 10-12 minutes until potatoes are fork-tender.
4. Step 4: Lower the heat and add the heavy cream and whole milk. Stir gently until smooth and heated through.
5. Step 5: Carefully add the white fish, shrimp, scallops, and mussels. Cook for 5-7 minutes until the seafood is fully cooked. Discard any mussels that do not open.
6. Step 6: Stir in the fresh thyme and bay leaf, then season with salt and pepper to taste. Heat through for another 2-3 minutes.
7. Step 7: Remove the bay leaf before serving. Enjoy your chowder warm for the best flavor.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter chowder.
• Substitute skim milk for whole milk to reduce fat content.
• If scallops are unavailable, increase the amount of shrimp or fish instead.
• Fresh herbs add the best flavor, but dried thyme and bay leaf work in a pinch.
• For extra depth, add a splash of white wine when cooking the onions and garlic.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to three days. Do not freeze chowder after adding cream, as it may separate upon reheating. Reheat gently on the stovetop over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood works well. Be sure to thaw completely and drain any excess liquid before adding to the chowder to avoid watering it down.

Is it necessary to add white wine?

White wine is optional but adds richness and depth to the chowder. If you prefer not to use alcohol, simply omit it or replace it with a splash of lemon juice for brightness.

Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe

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★★★★★

4.7 from 55 reviews

This Hearty Nova Scotia Seafood Chowder is a comforting and rich dish, packed with fresh white fish, shrimp, scallops, and mussels simmered in a creamy base infused with aromatic herbs, potatoes, and a splash of white wine. Ideal for cozy nights at home, this chowder brings the flavors of the sea to your table with a velvety texture and a perfect balance of richness and briny freshness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Nova Scotian, Canadian

Ingredients

Scale 1x2x3x

For the Chowder Base

• 1 cup Heavy Cream (adds creaminess and richness; substitute with half-and-half for a lighter version)
• 1 cup Whole Milk (provides smooth texture; can be replaced with skim milk for lower fat)
• 1 pound White Fish (Haddock, Cod, or Halibut; offers quintessential seafood flavor; substitute similar firm white fish if preferred)
• 2 medium Potatoes (Yukon Gold or Russet; provide heartiness and thickness)
• 2 cloves Garlic (fresh, minced; enhances flavor)
• 1 medium Onion (adds sweetness and aromatics; shallots can be used for milder taste)

For the Seafood

• 1 pound Shrimp (adds sweetness and chewy texture; frozen can be used)
• 1 pound Scallops (buttery flavor and delicate texture; omit if unavailable)
• 1 pound Mussels (introduces brininess; discard any that do not open after cooking)

For the Flavor

• 1 cup White Wine (optional, offers depth and richness)
• 4 cups Seafood Stock (enriches the chowder; chicken stock is an alternative)
• 2 sprigs Aromatic Herbs (Thyme and Bay Leaf; fresh preferred)
• 1 tablespoon Butter (for sautéing)
• Salt and Pepper (to taste)

Instructions

1. Sauté aromatics: In a large pot over medium heat, melt 1 tablespoon of butter. Add diced onions and minced garlic, sautéing for 4-5 minutes until onions are translucent and fragrant.
2. Cook potatoes: Stir in chopped potatoes and cook for 5-7 minutes until they start to soften, stirring occasionally.
3. Simmer in stock: Pour in 4 cups of seafood stock and increase heat to bring to a gentle simmer. Cook uncovered for 10-12 minutes, or until potatoes are fork-tender.
4. Add dairy: Lower heat and stir in 1 cup heavy cream and 1 cup whole milk gently until smooth and heated through.
5. Cook seafood: Carefully add the white fish, shrimp, scallops, and mussels to the pot. Cook for 5-7 minutes until seafood is fully cooked—fish is opaque, and mussels open.
6. Flavor and finish: Stir in fresh thyme sprigs and a bay leaf. Season with salt and pepper to taste. Heat for an additional 2-3 minutes to meld flavors.

Notes

• This chowder is perfect for sharing on cozy nights in.
• Store leftovers in an airtight container for up to three days.
• Avoid freezing chowder after adding cream, as it can separate.
• Discard any mussels that do not open during cooking to ensure safety.
• For a lighter chowder, substitute heavy cream with half-and-half or milk.

Keywords: seafood chowder, Nova Scotia chowder, creamy seafood soup, haddock chowder, shrimp scallops mussels chowder, seafood soup recipe, cozy dinner recipe