As the chill of autumn wraps around us, there’s nothing quite like the comforting embrace of a warm bowl of seafood chowder. This Nova Scotia Seafood Chowder is my go-to for cozy evenings, blending rich, creamy goodness with chunks of tender seafood like scallops, haddock, and lobster. One of the best perks of this dish is its ability to transform fresh or frozen seafood into something truly special, making it a perfect choice for those nights when you crave homemade splendor without the fuss. Plus, this hearty, one-pot meal means less cleanup—a big win in my book! Are you ready to dive into a bowl of pure Maritime bliss? Let’s get started!
Why is this chowder a must-try?
Rich, Creamy Brilliance: This Nova Scotia Seafood Chowder boasts a velvety texture, making each spoonful a delight!
Flexibility with Ingredients: Feel free to swap seafood or veggies based on what you have; it's still going to shine!
One-Pot Wonder: Save time on cleanup while enjoying a hearty meal; it’s cooked all in one pot!
Hearty Comfort: Perfect for cozy nights, this dish warms you up inside and out, evoking memories of home.
Flavorful Depth: The combination of smoky bacon and fresh seafood creates an incredibly savory experience.
Pair it with warm biscuit recipes or a green salad for a complete meal that everyone will love!
Nova Scotia Seafood Chowder Ingredients
For the Chowder Base
• Large Scallops – Provides a succulent, tender texture; fresh or thawed frozen recommended.
• Bacon – Adds a smoky, salty flavor and depth to the chowder; substitute with butter for a non-pork option.
• Water – The base liquid to cook vegetables and seafood; homemade lobster stock can be a richer substitute.
• Large Potatoes – Contributes body and creaminess; leave unpeeled for added nutrients.
• Large Carrots – Adds sweetness and color; optional substitution with corn.
• Salt – Enhances the overall flavor; adjust according to taste preferences.
• 35% Whipping Cream – Creates a rich and luscious chowder base; alternative: milk, but the texture will differ.
For the Seafood Blend
• Haddock – Mild-flavored fish that complements other seafood; substitute with cod if unavailable.
• Lobster – For a classic touch; it must be pre-cooked and chopped.
• Large Shrimp – Adds sweetness; fresh or frozen will work, deveined and tails removed.
For Seasoning and Garnish
• Chives – Provides freshness and a mild onion flavor; can swap for green onions.
• Dill – Adds an herbal note that brightens the dish; substitute with parsley if desired.
• Black Pepper – For seasoning and a hint of heat; adjust to taste.
This Nova Scotia Seafood Chowder combines fresh, hearty ingredients for an unforgettable dining experience!
Step‑by‑Step Instructions for Nova Scotia Seafood Chowder
Step 1: Prepare the Scallops
Begin by drying the large scallops thoroughly with paper towels; this step is crucial for achieving a beautiful golden sear later on. Heat a heavy-bottomed pot over medium-high heat and add a touch of oil. Once the oil glistens, add the scallops to the pot, searing them for about 2-3 minutes on each side until golden brown. After searing, carefully remove the scallops and set them aside.
Step 2: Cook the Bacon
In the same pot, add the chopped bacon and cook it over medium heat until it's almost crisp, which should take about 5-7 minutes. The rendered bacon fat will create a smoky base for your Nova Scotia Seafood Chowder, so keep an eye on it to prevent burning. Once cooked, remove the bacon with a slotted spoon and let it drain on paper towels while leaving the fat in the pot.
Step 3: Sauté the Vegetables
Now, you’ll want to incorporate diced potatoes and sliced carrots into the pot with the remaining bacon fat. Stir occasionally for about 3-4 minutes until the veggies start to soften and become fragrant. Season them with half of the salt, then pour in enough water to cover the vegetables. Bring the mixture to a rolling boil, then reduce the heat and simmer uncovered for 12-15 minutes, until the potatoes and carrots are tender.
Step 4: Create the Creamy Base
Once your vegetables are tender, it's time to add the magic. Stir in 35% whipping cream and let it simmer gently for another 10 minutes, allowing the flavors to meld beautifully. The chowder will start to thicken slightly, transforming into a creamy base that will cradle your seafood. Keep stirring occasionally and adjust the seasoning with a touch more salt if desired.
Step 5: Add the Seafood
Gently fold in the haddock, chopped lobster, and large shrimp into the creamy broth. Stir well, allowing the seafood to mingle with the chowder for about 5 minutes. This is the moment when your Nova Scotia Seafood Chowder comes to life—the seafood should become opaque and tender, ensuring a delightful texture in each bowl.
Step 6: Finish with Finesse
Finally, stir in the cooked bacon, fresh chives, chopped dill, and freshly ground black pepper. Allow the chowder to simmer for an additional 2-3 minutes to marry the flavors beautifully. Be mindful of serving it hot, garnished with a few scallops on top and an extra sprinkle of dill for visual appeal. Your hearty Nova Scotia Seafood Chowder is ready to embrace you with warmth!
What to Serve with Nova Scotia Seafood Chowder
As you savor the warmth of this creamy chowder, consider these delightful pairings to elevate your meal experience.
- Soft Dinner Rolls: These fluffy rolls are perfect for dipping and soaking up the luscious chowder. A must-have for a cozy dinner!
- Crisp Green Salad: A vibrant mix of greens and crunchy veggies adds brightness to the meal, balancing the richness of the chowder beautifully.
- Garlic Butter Biscuits: Their crispy outside and soft interior create a delightful contrast, making each bite a treat while enjoying the chowder.
- Steamed Asparagus: The earthiness of asparagus complements the seafood and adds a splash of color to your plate, enhancing the dining experience.
- Corn on the Cob: Sweet and tender corn brings a lovely sweetness that contrasts the savory flavors of the chowder, a delightful duo!
- Cranberry Juice or Sparkling Water: Refreshing beverages cleanse the palate between bites, enhancing your enjoyment of each spoonful.
- Apple Crisp: End your meal on a sweet note; the warm, spiced apples and crunchy topping provide a wonderful finish to this hearty experience.
- Lemon Tart: This bright dessert offers a zingy contrast to the chowder, making for an exquisite balance of flavors to complete your meal.
- Chardonnay: A glass of chilled Chardonnay harmonizes well with seafood, enhancing the flavors of your Nova Scotia Seafood Chowder!
Expert Tips for Nova Scotia Seafood Chowder
- Sear Scallops Right: Ensure scallops are dried before searing for a beautiful crust; excess moisture can lead to steaming instead of browning.
- Use Quality Stock: If available, opt for homemade lobster stock instead of water to enrich the chowder's flavor profile; it elevates the overall taste immensely.
- Season Gradually: Adjust salt and black pepper as you go; this allows you to fine-tune flavors without overpowering the dish.
- Thickening Trick: For a creamier blend, mix in a cornstarch slurry when adding seafood; it thickens the chowder without altering taste.
- Flavor Infusion: Consider chilling the chowder overnight; resting helps the flavors develop even more, leading to a tastier experience the next day.
- Avoid Freezing: Remember, Nova Scotia Seafood Chowder doesn’t freeze well; the cream can separate, altering the beloved texture.
Nova Scotia Seafood Chowder Variations
Feel free to play with this seafood chowder recipe, tailoring it to your taste and pantry items!
- Clam Swap: Substitute scallops with clams for a briny flavor that complements the creaminess beautifully.
- Smoked Flavor: Replace bacon with smoked paprika to add depth without meat. The aroma will transport you to the coast!
- Root Vegetable Twist: Use parsnips or sweet potatoes in place of regular potatoes for a unique spin on texture and sweetness.
- Spicy Kick: Incorporate a dash of cayenne pepper or red pepper flakes for a warm, zesty finish that elevates the chowder's flavor profile.
- Seafood Medley: Mix in crab meat or shrimp for variety; it creates a delightful blend of textures and tastes. Try it with a touch of lemon zest to brighten it up!
- Herb Variations: Swap dill for fresh thyme for an earthy note that pairs wonderfully with seafood, creating a delightful herbal infusion.
- Non-Dairy Option: Use coconut milk or almond milk in place of cream for a lighter, dairy-free chowder that still feels rich and hearty.
- Greens Addition: Stir in a handful of fresh spinach or kale for an extra nutritional boost and a pop of color; a perfect way to enhance your chowder's health benefits!
Now that you have these variations, it's time to craft a personalized chowder that's uniquely yours! Enjoy every warm and hearty spoonful of this classic Maritime dish.
Make Ahead Options
These Nova Scotia Seafood Chowder ingredients are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the base—bacon, potatoes, and carrots—up to 24 hours in advance. Simply cook the bacon as directed, then add the diced potatoes and carrots, seasoning lightly and letting them cool before refrigerating. To maintain the chowder's creamy quality, store the chilled chowder base in an airtight container. When ready to serve, reheat gently on the stovetop, then stir in the seafood and cream. This way, you'll enjoy a restaurant-quality Nova Scotia Seafood Chowder that’s just as delicious as when freshly made!
How to Store and Freeze Nova Scotia Seafood Chowder
Fridge: Store the chowder in an airtight container for up to 3 days. Make sure it cools to room temperature before sealing to maintain freshness.
Reheating: Gently reheat on the stove over medium-low heat, stirring occasionally to prevent the cream from curdling. Enjoy your chowder warm!
Freezer: Avoid freezing the Nova Scotia Seafood Chowder, as the cream can separate, altering its creamy texture and overall enjoyment.
Leftovers: If you have leftovers, consume them within a couple of days for the best flavor and quality.
Nova Scotia Seafood Chowder Recipe FAQs
What seafood is best for this chowder?
Absolutely! The beauty of this Nova Scotia Seafood Chowder is its versatility. While I recommend scallops, haddock, lobster, and shrimp, feel free to substitute with any preferred seafood that you have on hand or enjoy, such as clams or crab. Just ensure that the seafood is fresh, and remember that firmer fish like cod can stand in for haddock without losing the delightful essence of the dish.
How should I store leftover chowder?
To keep your chowder at its best, store it in an airtight container in the refrigerator for up to 3 days. Allow it to cool to room temperature before sealing to maintain its freshness. When you're ready to enjoy it again, gently reheat on the stove over medium-low heat. Stirring occasionally will help prevent the cream from curdling, ensuring you savor every rich bite.
Can I freeze the Nova Scotia Seafood Chowder?
I highly advise against freezing this chowder! Freezing can cause the cream to separate, which changes its lovely texture and creamy richness. Instead, if you have extra, it’s best to enjoy it fresh or store it in the fridge for up to 3 days for the best experience. If you need to extend its life, consider making the broth and adding the seafood fresh when you’re ready to serve instead of freezing it all together.
What do I do if my chowder is too thin?
Very! If you find your chowder is a bit thin for your taste, you can thicken it easily. Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Gradually stir this mixture into your simmering chowder and let it cook for a few minutes until it thickens to your desire. Alternatively, you could mash a small portion of the potatoes in the pot with a fork to thicken it up naturally!
Can I make this chowder dairy-free?
For those with dietary restrictions, there’s definitely a way to customize this chowder! Replace the 35% whipping cream with coconut milk or a dairy-free cream alternative. Moreover, you can make the base with homemade vegetable stock instead of using water to enhance the flavor without the dairy component. Just keep in mind that the texture will differ, but the deliciousness will still shine through!
What if I can’t find fresh seafood?
The more the merrier—frozen seafood works beautifully in this recipe! Just make sure it's fully thawed and patted dry before adding it to the chowder to achieve that lovely sear and avoid excess moisture. I often find frozen seafood to be just as flavorful and convenient, so don’t hesitate to use what’s available to you. Enjoy crafting your delightful chowder!
Hearty Nova Scotia Seafood Chowder for Cozy Nights
Ingredients
Equipment
Method
- Begin by drying the large scallops thoroughly with paper towels; this step is crucial for achieving a beautiful golden sear later on. Heat a heavy-bottomed pot over medium-high heat and add a touch of oil. Once the oil glistens, add the scallops to the pot, searing them for about 2-3 minutes on each side until golden brown. After searing, carefully remove the scallops and set them aside.
- In the same pot, add the chopped bacon and cook it over medium heat until it's almost crisp, which should take about 5-7 minutes. The rendered bacon fat will create a smoky base for your Nova Scotia Seafood Chowder, so keep an eye on it to prevent burning. Once cooked, remove the bacon with a slotted spoon and let it drain on paper towels while leaving the fat in the pot.
- Now, you’ll want to incorporate diced potatoes and sliced carrots into the pot with the remaining bacon fat. Stir occasionally for about 3-4 minutes until the veggies start to soften and become fragrant. Season them with half of the salt, then pour in enough water to cover the vegetables. Bring the mixture to a rolling boil, then reduce the heat and simmer uncovered for 12-15 minutes, until the potatoes and carrots are tender.
- Once your vegetables are tender, it's time to add the magic. Stir in 35% whipping cream and let it simmer gently for another 10 minutes, allowing the flavors to meld beautifully. The chowder will start to thicken slightly, transforming into a creamy base that will cradle your seafood. Keep stirring occasionally and adjust the seasoning with a touch more salt if desired.
- Gently fold in the haddock, chopped lobster, and large shrimp into the creamy broth. Stir well, allowing the seafood to mingle with the chowder for about 5 minutes. This is the moment when your Nova Scotia Seafood Chowder comes to life—the seafood should become opaque and tender, ensuring a delightful texture in each bowl.
- Finally, stir in the cooked bacon, fresh chives, chopped dill, and freshly ground black pepper. Allow the chowder to simmer for an additional 2-3 minutes to marry the flavors beautifully. Be mindful of serving it hot, garnished with a few scallops on top and an extra sprinkle of dill for visual appeal.
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