Experience the ultimate creamy comfort with this Nova Scotia Seafood Chowder. Its rich, velvety texture boasts succulent seafood and perfectly balanced savory herbs. This chowder nourishes both body and soul, ideal for any cozy evening.
Busy parents, you deserve delicious, genuinely good meals. This recipe simplifies a classic, making healthy eating approachable without sacrificing flavor or nutrition.
Table of Contents
Why You’ll Love This Nova Scotia Seafood Chowder Recipe
- Unforgettable Flavor: This Nova Scotia Seafood Chowder offers a harmonious blend of fresh seafood and aromatic vegetables, delivering a taste experience that feels both comforting and gourmet.
- Effortless Preparation: Designed with busy parents in mind, this recipe streamlines the cooking process, ensuring a wholesome meal comes together without hours in the kitchen.
- Nutrient-Dense & Diabetes-Friendly: Packed with lean protein, healthy fats, and fiber-rich vegetables, this seafood chowder supports stable blood sugar levels and long-term wellness.
- Versatile & Customizable: Easily adapt the seafood choices and add your favorite low-carb vegetables, making each batch of Nova Scotia Seafood Chowder uniquely yours.
- Family-Approved Comfort: A warm, hearty bowl of this chowder satisfies everyone, even the pickiest eaters, making it a perfect addition to your family’s meal rotation.
Ingredients You’ll Need
Quality ingredients are the foundation of any great meal, especially when crafting a hearty Nova Scotia Seafood Chowder. Choose the freshest seafood available and organic vegetables when possible to maximize flavor and nutritional value.
- 1 tbsp Olive Oil: A healthy fat to start our sauté, providing monounsaturated goodness.
- 1 tbsp Butter (or Ghee for dairy-free): Adds a rich, traditional flavor depth.
- 1 large Yellow Onion, diced: The aromatic base for our delicious Nova Scotia Seafood Chowder.
- 2 Celery Stalks, diced: Adds a subtle earthy note and texture.
- 2 Carrots, peeled and diced: For a touch of natural sweetness and vibrant color.
- 2 cloves Garlic, minced: Essential for a robust, savory profile.
- 1/2 cup Dry White Wine (optional, or use more broth): Enhances complexity and deglazes the pan.
- 4 cups Low-Sodium Chicken or Vegetable Broth: The savory liquid base for our seafood chowder.
- 1 cup Milk (or unsweetened almond/cashew milk for lower carb): Contributes to the creamy consistency.
- 1 cup Heavy Cream (or unsweetened full-fat coconut milk for dairy-free): Key for that luxurious, velvety texture in our Nova Scotia Seafood Chowder.
- 1 lb Mixed Firm White Fish fillets (e.g., Cod, Haddock, Halibut), cut into 1-inch pieces: The lean protein star of this chowder.
- 1/2 lb Medium Shrimp, peeled and deveined: Adds a sweet, delicate bite.
- 1/2 lb Scallops, bay or sea, halved if large: Brings another layer of seafood flavor and tender texture.
- 1/2 cup Frozen Corn (optional, for a touch of sweetness; omit for stricter low-carb): Provides sweetness and pop.
- 1/2 cup Chopped Fresh Parsley: For freshness and a vibrant finish.
- 1 tsp Dried Thyme: A classic herb pairing for seafood.
- 1/2 tsp Dried Dill: Complements the seafood beautifully.
- Salt and Freshly Ground Black Pepper to taste: Seasoning is crucial for a balanced Nova Scotia Seafood Chowder.
- Pinch of Cayenne Pepper (optional): For a subtle warmth.
Substitutions & Variations
Adapting this Nova Scotia Seafood Chowder to your dietary needs or what you have on hand is incredibly simple. You control your plate, and these healthy swaps ensure the dish remains both delicious and beneficial for your well-being.
- For Dairy-Free: Swap butter for ghee or more olive oil. Use unsweetened full-fat coconut milk instead of heavy cream, and unsweetened almond or cashew milk for regular milk. Ensure your broth is dairy-free. This ensures your Nova Scotia Seafood Chowder is accessible to all.
- Low-Carb Options: Omit the corn entirely or replace it with diced zucchini or yellow squash for a similar texture. You can also use a thickener like xanthan gum (start with 1/4 tsp) mixed with a little cold water if you prefer a thicker chowder without using flour.
- Different Seafood: Feel free to use mussels, clams, or even crab meat. Ensure clams and mussels are scrubbed clean and any open ones tapped to see if they close before adding. If using crab, add it at the very end as it is already cooked. Any combination will make a fantastic Nova Scotia Seafood Chowder.
- Added Vegetables: Enhance the nutrient profile by adding a handful of spinach, chopped bell peppers, or even diced cauliflower florets during the last 10 minutes of simmering.
- Herbs: Fresh tarragon or chives can also offer delightful flavor variations.
Note: This video is for demonstration purposes and may use a slightly different methode.
When adapting this Nova Scotia Seafood Chowder to your dietary needs, consider trying our Roasted Garlic White Bean Soup for an equally satisfying but different flavor profile.
Equipment You’ll Need
- Large Dutch Oven or Heavy-Bottomed Pot (5-6 quart)
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Ladle
Step-by-Step Instructions
Making this Nova Scotia Seafood Chowder is a straightforward process, designed for ease and efficiency. Follow these steps for a perfectly comforting and nutritious meal every time.
- Prepare Vegetables: Dice your onion, celery, and carrots. Mince the garlic. Cut your firm white fish into 1-inch pieces.
- Sauté Aromatics: In your large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Add Garlic & Deglaze: Stir in the minced garlic, dried thyme, and dried dill. Cook for another minute until fragrant. If using, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Build the Base: Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes. This allows the vegetables to become tender and flavors to meld for our Nova Scotia Seafood Chowder.
- Add Dairy: Stir in the milk and heavy cream (or dairy-free alternatives). Bring the chowder back to a very gentle simmer, ensuring it does not boil vigorously, as this can cause dairy to separate.
- Introduce Seafood: Gently add the firm white fish pieces, shrimp, and scallops to the simmering chowder. If using, add the frozen corn at this stage.
- Cook Seafood: Cook for another 3-5 minutes, or until the shrimp turn pink and opaque, and the fish flakes easily. Avoid overcooking the seafood, as it will become tough. The Nova Scotia Seafood Chowder is almost ready.
- Season and Garnish: Season the Nova Scotia Seafood Chowder generously with salt, freshly ground black pepper, and a pinch of cayenne pepper (if desired). Stir in the fresh chopped parsley just before serving. Taste and adjust seasonings as needed.
- Serve: Ladle the warm Nova Scotia Seafood Chowder into bowls and serve immediately. Enjoy your nourishing, homemade meal!
Simplifying your meal prep can make cooking this chowder even more enjoyable; check out our Bacon-wrapped Pineapple Mozzarella Rings which serve as a quick side dish or appetizer to complement your chowder.
Pro Tips for Success
- Don’t Overcook the Seafood: This is the golden rule for any seafood dish, especially a delicate Nova Scotia Seafood Chowder. Seafood cooks quickly, often in just a few minutes. Overcooking makes it rubbery and diminishes its natural sweetness. Add it towards the very end of the cooking process.
- Gentle Simmering: When you add dairy products like milk and cream, always keep the heat on low and maintain a gentle simmer. High heat can cause dairy to curdle or separate, compromising the creamy texture of your Nova Scotia Seafood Chowder.
- Layer Flavors: Sautéing your aromatics (onions, celery, carrots, garlic) properly before adding liquids builds a strong flavor foundation. Don’t rush this step. Deglazing with wine also adds a crucial layer of complexity to your seafood chowder.
- Taste and Adjust: Seasoning is personal. Taste your chowder at various stages, especially before adding the seafood and again right before serving. A little more salt, pepper, or herbs can make all the difference in a delicious Nova Scotia Seafood Chowder.
- Thaw Frozen Seafood Properly: If using frozen seafood, ensure it is fully thawed in the refrigerator overnight or under cold running water before adding it to the chowder. This prevents uneven cooking and excess water in your Nova Scotia Seafood Chowder.
Storage & Reheating Tips
To maintain the quality and safety of your delicious Nova Scotia Seafood Chowder, proper storage is key.
- Cool Quickly: Allow the chowder to cool down to room temperature within two hours of cooking. Do not leave it out for longer.
- Refrigeration: Transfer the cooled Nova Scotia Seafood Chowder to airtight containers and refrigerate promptly. It will stay fresh for up to 2-3 days.
- Freezing (Not Recommended): While technically possible, freezing seafood chowder with cream and delicate seafood is generally not recommended. The cream can separate and become grainy upon thawing, and the seafood can become tough and watery. If you must freeze, consider freezing the broth base *before* adding the dairy and seafood, then adding them fresh upon reheating.
- Reheating: Reheat individual portions gently on the stovetop over low heat, stirring frequently. You can also microwave in short bursts, stirring in between. If the chowder has thickened too much, add a splash of milk or broth to achieve the desired consistency. Do not boil vigorously when reheating.
To ensure your Nova Scotia Seafood Chowder remains fresh, you might want to try making our Popcorn ice cream for a fun dessert that can be stored easily and served later.
What to Serve With This Recipe
This Nova Scotia Seafood Chowder is a hearty meal on its own, but pairing it with simple, healthy sides enhances the experience and rounds out the nutrition.
- Crusty Whole-Grain Bread: Perfect for soaking up every last drop of the rich broth. Opt for a whole-grain variety for added fiber.
- Simple Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the creamy chowder.
- Roasted Asparagus or Broccoli: Roasting vegetables brings out their natural sweetness and adds a tender-crisp texture. A fantastic low-carb option.
- Cauliflower Rice: For those seeking a lower-carb alternative, a bowl of lightly seasoned cauliflower rice makes an excellent base or side.
- Side of Steamed Greens: Think spinach or kale, simply steamed with a squeeze of lemon. A burst of vibrant nutrients alongside your Nova Scotia Seafood Chowder.
Frequently Asked Questions (FAQ)
Can I make this Nova Scotia Seafood Chowder ahead of time?
Yes, you can prepare the base of the chowder (sautéed vegetables, broth, herbs) a day in advance. Store it in the refrigerator. When you’re ready to serve, gently reheat the base, then add the milk, cream, and seafood, cooking until the seafood is just done. This method helps maintain the best texture for the seafood and cream in your Nova Scotia Seafood Chowder.
What kind of fish is best for seafood chowder?
For this Nova Scotia Seafood Chowder, firm white fish that holds its shape well when cooked is ideal. Great choices include cod, haddock, halibut, pollock, or even snapper. Avoid very flaky or delicate fish, as they can break down too much in the chowder. A mix of different seafood types, as suggested in the recipe, creates the most enjoyable experience.
How can I make this chowder thicker without using flour or cornstarch?
To thicken your Nova Scotia Seafood Chowder without traditional flour or cornstarch, you have a few options. One effective method is to simmer it uncovered for a longer period, allowing some of the liquid to evaporate.
Alternatively, you can mash a small portion of the cooked vegetables (like the carrots) against the side of the pot. For a low-carb solution, a tiny amount of xanthan gum (start with 1/4 teaspoon dissolved in a little cold liquid) can provide significant thickening without adding carbs.
Nova Scotia Seafood Chowder is a beloved dish that showcases the region’s rich maritime culture. It elegantly combines local seafood with creamy broth, making it a comforting staple in many households across Canada. For more insights into its history and variations, visit this Cuisines of Canada.
Final Thoughts
This Nova Scotia Seafood Chowder brings comfort, health, and ease to your table. It’s a testament to how simple, wholesome ingredients can create something truly extraordinary. Empower your family with this nourishing dish, simplifying your journey to long-term wellness, one delicious, science-backed bowl at a time.
Nutrition Information (per serving)
(Estimates based on 6 servings, using lean fish, skim milk, and heavy cream. Actual values may vary based on specific brands and substitutions.)
| Nutrient | Amount |
|---|---|
| Calories | 450-550 |
| Total Fat | 30-40g |
| Saturated Fat | 18-25g |
| Cholesterol | 150-200mg |
| Sodium | 400-600mg |
| Total Carbohydrates | 15-20g |
| Dietary Fiber | 2-3g |
| Total Sugars | 5-8g |
| Protein | 30-40g |
Nova Scotia Seafood Chowder
Ingredients
Method
- Prepare Vegetables: Dice your onion, celery, and carrots. Mince the garlic. Cut your firm white fish into 1-inch pieces.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Add Garlic & Deglaze: Stir in the minced garlic, dried thyme, and dried dill. Cook for another minute until fragrant. If using, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Build the Base: Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes.
- Add Dairy: Stir in the milk and heavy cream (or dairy-free alternatives). Bring the chowder back to a very gentle simmer.
- Introduce Seafood: Gently add the firm white fish pieces, shrimp, and scallops to the simmering chowder. If using, add the frozen corn at this stage.
- Cook Seafood: Cook for another 3-5 minutes, or until the seafood is done.
- Season and Garnish: Season the chowder with salt, pepper, and cayenne pepper. Stir in the fresh chopped parsley just before serving.
- Serve: Ladle the chowder into bowls and serve immediately.
Notes
Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.
- Rocco Fuhrman
- Rocco Fuhrman
- Rocco Fuhrman
- Rocco Fuhrman
