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–+ servings
Nova Scotia Seafood Chowder

Hearty Nova Scotia Seafood Chowder for Cozy Nights In

This Nova Scotia Seafood Chowder is a creamy, hearty dish filled with fresh seafood, perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Canadian, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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 a smooth texture; can be replaced with skim milk for a lower-fat option.
  • 1 pound White Fish (Haddock, Cod, or Halibut) Offers the quintessential seafood flavor; substitute with similar firm white fish if preferred.
  • 2 medium Potatoes Provide heartiness and a thicker texture; use Yukon Gold or Russet potatoes.
  • 2 cloves Garlic Enhances flavor; fresh cloves are recommended.
  • 1 medium Onion Adds sweetness and aromatics; shallots can be used for a milder taste.
For the Seafood
  • 1 pound Shrimp Adds sweetness and a chewy texture; frozen shrimp can be used.
  • 1 pound Scallops Contributes a buttery flavor and delicate texture; omit if not available.
  • 1 pound Mussels Introduces brininess; discard any that do not open after cooking.
For the Flavor
  • 1 cup White Wine Offers depth and richness; optional.
  • 4 cups Seafood Stock Enriches the chowder; use chicken stock if seafood stock is unavailable.
  • 2 sprigs Aromatic Herbs (Thyme, Bay Leaf) Provide complexity; fresh herbs are preferred.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt a tablespoon of butter, then add diced onions and minced garlic. Sauté for about 4-5 minutes until the onions are translucent and fragrant.
  2. Stir in the chopped potatoes, cooking for approximately 5-7 minutes until they start to soften.
  3. Pour in the seafood stock, raising the heat to bring the mixture to a gentle simmer. Cook uncovered for about 10-12 minutes until the potatoes are fork-tender.
  4. Lower the heat and add the heavy cream and whole milk. Stir gently until smooth and heated through.
  5. Carefully add the white fish, shrimp, scallops, and mussels. Cook for another 5-7 minutes until the seafood is fully cooked.
  6. Stir in fresh thyme and a bay leaf, along with salt and pepper to taste. Heat through for 2-3 more minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This chowder is perfect for sharing on cozy nights in. Store leftovers in an airtight container for up to three days. Avoid freezing after adding cream.

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