Description
Indulge in the rich flavors of the East Coast with this hearty Nova Scotia Seafood Chowder. Creamy and loaded with a variety of seafood, this dish is a comforting meal perfect for any occasion.
Ingredients
Scale
Base:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 1 celery stalk (diced)
- 1 medium carrot (diced)
- 2 cloves garlic (minced)
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 3 cups seafood or chicken broth
- 2 medium potatoes (peeled and diced)
Seafood:
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 8 oz white fish (such as haddock or cod, cut into chunks)
- 6 oz scallops
- 6 oz shrimp (peeled and deveined)
- 6 oz cooked lobster or crab (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the onion, celery, and carrot, and sauté until softened, about 5 minutes.
- Stir in the garlic, thyme, and bay leaf. Pour in the broth and add the diced potatoes.
- Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until the potatoes are tender.
- Add the fish, scallops, shrimp, and lobster or crab if using. Simmer gently for 5–7 minutes, or until the seafood is just cooked through.
- Stir in the cream and milk, and season with salt and pepper to taste. Heat gently without boiling for another 2–3 minutes.
- Remove bay leaf, garnish with fresh parsley, and serve hot with crusty bread.
Notes
- You can make the base ahead and add seafood just before serving.
- For extra richness, replace milk with more cream or add a splash of white wine with the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg
