Description
Experience the warm embrace of Nova Scotia with this delightful seafood chowder, packed with fresh ingredients and comforting flavors. Perfect for chilly days, this dish will transport you straight to the Atlantic coast with every spoonful.
Ingredients
- Scallops
- Shrimp
- Haddock
- Yukon gold potatoes
- Seafood stock (4 cups)
- Heavy cream (2 cups)
- Butter (2 tablespoons)
- Sweet onions (such as Vidalia)
- Celery
- Carrots
- Salt
- Pepper
- Fresh herbs (dill or thyme)
Instructions
- Prepare the Seafood: Start by rinsing your seafood and patting it dry. Cut the haddock into bite-sized pieces, and keep the shrimp and scallops whole.
- Sauté the Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onions, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add Potatoes: Stir in diced Yukon gold potatoes, followed by 4 cups of seafood stock. Bring to a simmer, and cook for about 15 minutes or until the potatoes are tender.
- Add Cream: Pour in 2 cups of heavy cream, stirring well to combine. Let the mixture return to a gentle simmer.
- Add Seafood: Gently fold in the seafood—scallops, shrimp, and haddock. Cook for an additional 5-7 minutes until the seafood is cooked through and opaque.
- Season: Taste your chowder and season with salt, pepper, and fresh herbs. Adjust according to your preference.
- Serve: Ladle the chowder into bowls and garnish with additional herbs if desired. Serve with crusty bread or biscuits to soak up the delicious broth!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg
Keywords: Always opt for the freshest seafood and vegetables you can find. This chowder can be made a day in advance; letting it sit overnight enhances the flavors. If you prefer a thicker chowder, you can mash a portion of the cooked potatoes before adding the seafood.