Go Back
Nova Scotia Seafood Chowder
Rocco Fuhrman

Nova Scotia Seafood Chowder

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. Nutrient-dense and diabetes-friendly, it nourishes the body and soul, ideal for any cozy evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 tbsp Butter (or Ghee for dairy-free)
  • 1 large Yellow Onion, diced
  • 2 Celery Stalks, diced
  • 2 Carrots, peeled and diced
  • 2 cloves Garlic, minced
  • 1/2 cup Dry White Wine (optional, or use more broth)
  • 4 cups Low-Sodium Chicken or Vegetable Broth
  • 1 cup Milk (or unsweetened almond/cashew milk for lower carb)
  • 1 cup Heavy Cream (or unsweetened full-fat coconut milk for dairy-free)
  • 1 lb Mixed Firm White Fish fillets (e.g., Cod, Haddock, Halibut), cut into 1-inch pieces
  • 1/2 lb Medium Shrimp, peeled and deveined
  • 1/2 lb Scallops, bay or sea, halved if large
  • 1/2 cup Frozen Corn (optional)
  • 1/2 cup Chopped Fresh Parsley
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Dill
  • Salt and Freshly Ground Black Pepper to taste
  • Pinch of Cayenne Pepper (optional)

Method
 

  1. Prepare Vegetables: Dice your onion, celery, and carrots. Mince the garlic. Cut your firm white fish into 1-inch pieces.
  2. 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.
  3. 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.
  4. 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.
  5. Add Dairy: Stir in the milk and heavy cream (or dairy-free alternatives). Bring the chowder back to a very gentle simmer.
  6. 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.
  7. Cook Seafood: Cook for another 3-5 minutes, or until the seafood is done.
  8. Season and Garnish: Season the chowder with salt, pepper, and cayenne pepper. Stir in the fresh chopped parsley just before serving.
  9. Serve: Ladle the chowder into bowls and serve immediately.

Notes

Don't overcook the seafood. Maintain a gentle simmer with dairy. Layer flavors by properly sautéing aromatics before adding liquids.