Print

Nova Scotia Seafood Chowder

Freshly prepared Nova Scotia Seafood Chowder served in a white bowl
Print Recipe

A creamy and hearty chowder featuring fresh seafood from Nova Scotia, blended with potatoes, corn, and aromatic herbs for a comforting coastal meal.

Ingredients

Scale
  • 4 cups seafood stock or clam juice
  • 2 cups peeled and diced potatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1 cup milk
  • 1 lb fresh Nova Scotia seafood mix (e.g., cod, scallops, mussels, shrimp)
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 bay leaf

Instructions

  1. In a large pot, melt butter over medium heat. Add onions and garlic and sauté until translucent.
  2. Sprinkle in the flour, stirring constantly to create a roux; cook for about 2 minutes without browning.
  3. Gradually whisk in the seafood stock, ensuring no lumps form.
  4. Add diced potatoes, corn, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  5. Stir in the cream and milk, then add the seafood mix. Cook gently until the seafood is just cooked through, about 5–7 minutes.
  6. Remove bay leaf. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve hot with crusty bread.

Notes

For added richness, use half-and-half instead of milk, or add a splash of white wine during cooking for extra depth of flavor.

Find it online: https://foodsforyoursoul.com/nova-scotia-seafood-chowder/