Hearty Nova Scotia Seafood Chowder for Cozy Nights In Recipe
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.
- 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
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
- 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.
- Cook potatoes: Stir in chopped potatoes and cook for 5-7 minutes until they start to soften, stirring occasionally.
- 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.
- Add dairy: Lower heat and stir in 1 cup heavy cream and 1 cup whole milk gently until smooth and heated through.
- 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.
- 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
