Description
A rich and creamy seafood chowder filled with fresh fish, shrimp, and scallops, capturing the essence of Nova Scotia.
Ingredients
- ½ lb white fish (haddock, cod, or halibut)
- ½ lb shrimp
- ½ lb scallops
- ½ lb mussels or clams (optional)
- 1 small onion (diced)
- 2 celery stalks (diced)
- 1 medium carrot (diced)
- 2 medium potatoes (peeled & diced)
- 3 cups seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ½ tsp Old Bay seasoning (optional)
- 2 tbsp butter
- 2 cloves garlic (minced)
- ¼ cup fresh parsley (chopped)
- 1 tbsp lemon juice
Instructions
- Begin by melting the butter in a large pot over medium heat. Add the diced onions, celery, and carrots. Sauté for about 3-4 minutes until they soften.
- Introduce the minced garlic into the mix, cooking for another minute.
- Add the diced potatoes and pour in the seafood stock. Allow to simmer for around 10 minutes.
- Stir in the heavy cream and whole milk gradually, then season with salt, black pepper, thyme, and Old Bay seasoning if desired.
- Add the fish, shrimp, and scallops. If using mussels, toss them in too. Let everything simmer for an additional 5-7 minutes until the seafood is fully cooked.
- Stir in the fresh parsley and lemon juice before serving. Adjust seasoning as necessary.
Notes
Serve warm, optionally garnished with more parsley and a squeeze of lemon. Pair with crusty bread or fresh rolls.