Description
This Nova Scotia Seafood Chowder is a rich and comforting creamy soup bursting with tender white fish, succulent shrimp, buttery scallops, and fresh mussels. Infused with garlic, potatoes, and a splash of white wine, this hearty chowder delivers authentic East Coast flavors perfect for any occasion.
Ingredients
Scale
Seafood
- 1 pound White Fish (Haddock, Cod, or Halibut)
- 1 pound Shrimp (can substitute with prawns or omit for shellfish-free)
- 1 pound Scallops
- 1 pound Mussels (discard unopened mussels)
Vegetables and Aromatics
- 2 medium Potatoes (wax or creamy variety)
- 3 cloves Garlic, minced
Liquids
- 1 cup Heavy Cream (or half-and-half for lighter)
- 1 cup Whole Milk (oat milk or almond milk for dairy-free)
- 1/2 cup White Wine (optional, or lemon juice for non-alcoholic)
- 4 cups Seafood Stock (or vegetable broth for vegetarian)
Instructions
- Sauté Garlic: Heat a large pot over medium heat and add a drizzle of oil. Once hot, add the minced garlic and sauté for 1–2 minutes until golden and fragrant without burning.
- Cook Potatoes: Add diced potatoes and seafood stock to the pot. Bring the mixture to a gentle boil, then reduce heat to simmer. Cook until potatoes are fork-tender, approximately 15 minutes.
- Add Seafood: Stir in the white fish, shrimp, scallops, and mussels carefully. Cook for 5 to 7 minutes until the seafood is just cooked through and mussels open.
- Add Cream and Milk: Reduce heat to low. Pour in the heavy cream and whole milk, stirring gently to combine. For a thicker chowder, mash a few potato pieces against the pot’s side.
- Season and Finish: Taste and adjust seasoning with salt and pepper. Optionally, add a splash of white wine for added depth of flavor.
- Serve: Ladle chowder into bowls, ensuring each serving has plenty of seafood and potatoes. Discard any mussels that did not open. Serve immediately for best flavor.
Notes
- Feel free to substitute the white fish with any firm white fish you prefer.
- Shrimp can be replaced with prawns or omitted for a shellfish-free chowder.
- For dairy-free options, use oat or almond milk instead of heavy cream and milk.
- The white wine is optional; lemon juice can be used as an alternative for a non-alcoholic version.
- Discard any mussels that remain closed after cooking for safety.
- Use waxy potatoes to help the chowder thicken nicely without turning mushy.
- Adjust seasoning at the end to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian, Seafood
Keywords: Nova Scotia Seafood Chowder, seafood soup, creamy chowder, white fish chowder, fish and shellfish soup, East Coast seafood, comforting seafood dish
