Name: Hearty Nova Scotia Seafood Chowder for Cozy Nights In
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup heavy cream (substitute with half-and-half for a lighter option); 1 cup whole milk (can be replaced with skim milk for fewer calories); 4 cups seafood stock (chicken stock works in a pinch); 1 pound white fish (Haddock, Cod, Halibut) (use any firm white fish); 1 pound shrimp (frozen shrimp is a convenient choice); 0.5 pound scallops (omit if not available); 1 pound mussels (discard any mussels that don’t open); 2 cups potatoes (Yukon Gold or Russet) (essential for texture); 3 cloves garlic (fresh cloves are best); 1 medium onion (shallots can be used for a milder flavor); 1 teaspoon aromatic herbs (Thyme, Bay Leaf) (fresh herbs bring out the best flavor); 0.5 cup white wine (optional but recommended)

A soft sea breeze hits my face as I remember my last trip to the picturesque shores of Nova Scotia, where the fishermen proudly showcased their daily catch. That delightful experience inspired me to recreate those comforting coastal flavors in my very own kitchen with this Hearty Nova Scotia Seafood Chowder. Perfect for chilly evenings, this creamy one-pot meal brings warmth and joy to every bite, making it an ideal choice for cozy nights or family gatherings. Plus, it’s incredibly customizable, allowing you to swap in your favorite seafood or dairy alternatives effortlessly. Curious about how to bring that seaside charm into your home? Let’s dive into this delicious recipe together!

Why is this chowder a must-make?

Cozy Comfort: This Hearty Nova Scotia Seafood Chowder wraps you in warmth with every creamy bite, making it the perfect recipe for chilly nights at home.
Versatile Options: Whether you prefer shrimp, scallops, or crab, customize the chowder to suit your taste. Explore further with our variation ideas.
One-Pot Wonder: Simplify your cooking with this easy one-pot meal, ensuring minimal cleanup while still impressing your guests.
Rich Flavor Profile: The wonderful blend of aromatic herbs and seafood creates a delightful symphony of flavors that’ll transport you to the colorful maritime kitchens of Nova Scotia.
Quick & Easy: Ready in under 30 minutes, this chowder delivers all the comfort without the fuss—a true crowd-pleaser!

Hearty Nova Scotia Seafood Ingredients

• Dive into the flavors of this Hearty Nova Scotia Seafood Chowder with these delightful ingredients!

For the Base

Heavy Cream – Adds a luxurious creaminess; substitute with half-and-half for a lighter option.
Whole Milk – Ensures a smooth texture; can be replaced with skim milk for fewer calories.
Seafood Stock – Enriches flavor; chicken stock works in a pinch if seafood stock is unavailable.

For the Seafood

White Fish (Haddock, Cod, Halibut) – Provides the quintessential seafood taste; feel free to use any firm white fish you enjoy.
Shrimp – Adds a sweet and chewy texture; frozen shrimp is a convenient choice.
Scallops – Contributes a delicate, buttery flavor; omit if not available to keep it simple.
Mussels – Introduces a briny burst; ensure to discard any mussels that don’t open during cooking.

For the Vegetables

Potatoes (Yukon Gold or Russet) – Brings heartiness and thickens the chowder; essential for that comforting consistency.
Garlic – Enhances overall flavor; fresh cloves are best for their aromatic properties.
Onion – Adds a sweet note; shallots can be used for a milder flavor experience.

Seasoning & Herbs

Aromatic Herbs (Thyme, Bay Leaf) – Infuse depth and complexity; fresh herbs bring out the best flavor.
White Wine – Optional but recommended for a richer taste; it helps elevate the seafood’s natural flavors.

Now that you’re familiar with all the ingredients to make this Hearty Nova Scotia Seafood Chowder, let’s get cooking!

Step‑by‑Step Instructions for Hearty Nova Scotia Seafood Chowder

Step 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 the onions become translucent and fragrant. This initial step creates a flavorful base for your Hearty Nova Scotia Seafood Chowder, filling your kitchen with a warm, inviting aroma.

Step 2: Cook Potatoes
Stir in the chopped potatoes and continue cooking for 5-7 minutes. As they soften, you’ll notice their edges starting to become translucent. This step is crucial for achieving a hearty texture in your chowder while allowing the flavors to meld beautifully.

Step 3: Simmer Base
Pour in 4 cups of seafood stock and increase the heat to bring it to a simmer. Uncover and let it bubble away for 10-12 minutes or until the potatoes are fork-tender and plenty of steam rises from the pot. This creates a flavorful broth that will perfectly complement your seafood additions later.

Step 4: Add Dairy
Reduce the heat to medium-low, then stir in 1 cup of heavy cream and 1 cup of whole milk. Heat gently for 2-3 minutes until the mixture becomes creamy and well combined. Keep an eye on it, ensuring the chowder doesn’t boil, as you want a smooth and velvety texture.

Step 5: Incorporate Seafood
Gently fold in the seafood: white fish, shrimp, scallops, and mussels. Cook for another 5-7 minutes until the seafood is fully cooked through, and the mussels have opened up. Keep stirring occasionally to ensure an even cooking process, bringing the flavors of the Hearty Nova Scotia Seafood Chowder together harmoniously.

Step 6: Season and Finish
Season your chowder with fresh thyme, a bay leaf, salt, and pepper to taste. Heat for an additional 2-3 minutes to let the spices infuse the broth. As you prepare to serve, take a moment to appreciate the delicious aroma wafting from your Hearty Nova Scotia Seafood Chowder, signaling a comforting meal ready to enjoy.

Expert Tips for Hearty Nova Scotia Seafood Chowder

Fresh Ingredients: Use fresh seafood whenever possible; frozen can be an option, but fresh elevates the chowder’s flavor significantly.
Perfect Potatoes: For a thicker chowder, don’t hesitate to mash a few cooked potatoes against the pot’s side before adding seafood.
Flavorful Base: Avoid browning the garlic to keep that sweet aroma intact. Sauté just until translucent for the best results.
Adjust Creaminess: Customize the chowder by tweaking the cream-to-milk ratio—more cream for richness, less for a lighter option.
Storage Know-How: Store leftovers in an airtight container for up to 3 days; avoid freezing if cream has already been added to maintain texture.
Seafood Safety: Discard any mussels that do not open during cooking for a safe, healthy chowder experience.

What to Serve with Hearty Nova Scotia Seafood Chowder

Savoring a bowl of this creamy chowder is only the beginning of a delightful meal experience!

Crusty Bread: Perfect for dipping, the crunchy exterior and soft interior soak up the chowder’s rich flavors, turning each bite into a mini feast.
Garlic Bread: This addition offers a buttery crunch that complements the chowder’s creamy texture, igniting your taste buds with every flavorful bite.
Fresh Salad: A light, crunchy salad with mixed greens and a tangy vinaigrette cuts through the chowder’s richness, adding a refreshing contrast that balances the meal.
Sautéed Green Beans: Tender green beans tossed with a hint of garlic provide a crisp texture that beautifully contrasts with the rich, creamy chowder.
Corn on the Cob: Sweet and juicy, fresh corn brings a pop of color and sweetness, enhancing the overall experience and evoking summer nights by the shore.
Sparkling White Wine: A chilled glass of white wine elevates this meal, complementing the seafood’s natural flavors and bringing a touch of elegance to your dining table.
Lemon Sorbet: End the meal with a refreshing lemon sorbet, cleansing your palate and leaving you feeling light and satisfied—perfect after a hearty seafood chowder!

Make Ahead Options

These Hearty Nova Scotia Seafood Chowder preparations are perfect for busy weeknights! You can make the chowder base—sautéing the onions, garlic, and potatoes, then adding the seafood stock—up to 24 hours in advance. Store it in the refrigerator to enhance the flavors overnight. When you’re ready to serve, gently reheat the base and stir in the heavy cream and milk, ensuring a smooth consistency. Add your seafood just before serving, cooking for an additional 5-7 minutes until fully cooked. This step maintains the freshness and quality of the seafood, keeping your chowder just as delicious as if it were made fresh!

How to Store and Freeze Hearty Nova Scotia Seafood Chowder

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream to restore creaminess.

Freezer: Avoid freezing once cream is added, as it can separate when thawed. If you’d like to freeze, omit dairy and seafood, and store the base for up to 2 months.

Reheating: When reheating, stir in fresh seafood and dairy after thawing the base for optimal texture and flavor. Heat over medium until warmed through, about 5-7 minutes.

Hearty Nova Scotia Seafood Variations

Feel free to put your own spin on this Chowder, and let your culinary creativity shine through!

Dairy-Free: Substitute heavy cream with coconut milk for a rich, creamy texture without the dairy.
Exploring the tropical notes of coconut will transport your taste buds somewhere warm!
Extra Seafood: Toss in crab or lobster for added sweetness and luxurious flavor.
Just imagine those succulent bites elevating your chowder—pure pleasure!
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a warm kick.
The heat will create a delightful contrast to the creamy base, bringing it to life!
Vegetable Boost: Incorporate sweet corn or diced bell peppers for additional flavor and texture.
These colorful additions will not only enhance the taste but also make your chowder visually appetizing.
Smoky Touch: Mix in a bit of smoked paprika for a deep, smoky flavor.
This touch can transform your chowder into a sophisticated dish, reminiscent of coastal barbecues.
Herb Variations: Experiment with dill or parsley instead of thyme for a fresh twist.
These herbs will brighten up your chowder, adding a fragrant freshness.
Grain Element: Stir in cooked rice or quinoa to add heartiness and a unique texture.
This subtle adjustment will make the chowder even more filling—perfect for a cozy meal!
Lemon Zest: A dash of lemon juice or zest can brighten the flavors wonderfully.
Add just before serving to keep things vibrant and zesty—like a touch of sunshine in a bowl!

Each of these variations offers you a delightful way to tweak the original recipe, ensuring that every bowl of chowder is uniquely yours. Feel free to explore more ideas or share your favorites with friends and family—after all, cooking is all about joy and creativity!

Hearty Nova Scotia Seafood Chowder Recipe FAQs

What type of seafood should I use for the best flavor?
Absolutely, excellent question! For a truly authentic Hearty Nova Scotia Seafood Chowder, I recommend using a combination of fresh white fish (like haddock, cod, or halibut), shrimp, scallops, and mussels. Each seafood type contributes its unique flavor and texture, harmoniously blending into the creamy base. If any of these options are unavailable, feel free to use other firm white fish or even crab and lobster for a luxurious twist!

How should I store leftovers of the chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stove over low heat. To restore the creaminess, add a splash of milk or cream while reheating—this will bring that velvety texture back!

Can I freeze Hearty Nova Scotia Seafood Chowder?
It’s best to avoid freezing the chowder after adding the cream, as it can separate upon thawing. However, if you’d like to freeze a portion, prepare the chowder base (without cream and seafood) and freeze it in an airtight container for up to 2 months. When ready to eat, thaw the base in the fridge overnight, then reheat, adding the cream and fresh seafood towards the end of cooking to ensure the best flavor and texture.

What if I have a seafood allergy?
That’s a great consideration! If you or someone in your household has a seafood allergy, I highly recommend trying a meat alternative or even making a vegetable version of this chowder. You can use hearty vegetables like potatoes, carrots, and corn, along with vegetable stock, to create a similar creamy base. Coconut milk is a fantastic dairy alternative that keeps things deliciously rich!

How do I know when the seafood is fully cooked?
Very good question! When cooking seafood in your chowder, look for visual cues. The fish should turn opaque and flake easily, while shrimp should become pink and firm. Scallops will turn a lovely white, and mussels should open up completely. Discard any mussels that remain closed after cooking to ensure everything is safe to eat.

How can I make the chowder thicker or creamier?
For a thicker chowder, you can mash some of the cooked potatoes against the pot’s side before adding the seafood. Alternatively, a cornstarch slurry (mixing 1 tablespoon of cornstarch with 2 tablespoons of water) can be stirred in at the cooking stage for a silky finish. Adjust the ratio of cream to milk—more cream will definitely enhance the richness!