As a chilly evening sets in, there’s nothing quite like the aroma of a delicious chowder simmering on the stove. My Creamy Nova Scotia Seafood Chowder blends the rich heritage of East Coast cuisine with cozy personal touches, making it a go-to meal for my family. Packed with tender fish, sweet scallops, and a hint of smoky bacon, this chowder transforms a weeknight dinner into a culinary celebration. Beyond its heartwarming taste, it’s also a one-pot meal, saving you time on cleanup—perfect for busy evenings. Whether you’re entertaining guests or enjoying a quiet night in, this chowder will undoubtedly impress and soothe the soul. Curious to discover how to create this delicious masterpiece? Let’s dive into the recipe!
Why is this chowder a must-try?
Heartwarming Comfort: This Creamy Nova Scotia Seafood Chowder brings the essence of Maritime cuisine directly to your kitchen, enveloping you in a cozy embrace after a long day.
Flavor Explosion: With a medley of seafood flavors—think succulent lobster, tender scallops, and smoky bacon—every spoonful is a celebration of taste.
One-Pot Wonder: Simplify your dinner routine; this chowder is made in just one pot, cutting down on cleanup and cooking time.
Versatile Variations: Customize to your liking by substituting shrimp with clams or adjusting ingredients for a lighter dish—it’s your chowder!
Impressive Yet Simple: Perfect for entertaining or a weeknight family meal, it’s guaranteed to wow your guests without fuss.
For a delightful seafood experience, consider pairing it with warm tea biscuits or a fresh green salad!
Nova Scotia Seafood Chowder Ingredients
For the Chowder Base
• Whipping Cream – Provides a rich, creamy texture; substitute with heavy cream for a similar effect.
• Water – The main liquid base; using low-sodium chicken broth enhances flavor.
• Potatoes – Provides heartiness; chop unpeeled into ½ inch pieces for the best texture.
• Carrots – Adds slight sweetness and color; cut into ¼-inch coins for even cooking.
• Salt – Enhances overall flavor; divided for better seasoning control.
• Black Pepper – Ground for seasoning; adjust according to your spice preference.
For the Seafood Medley
• Lobster – Must be pre-cooked to add depth of flavor; fresh or frozen works well.
• Haddock – Offers a white fish texture; cut into bite-sized pieces for easy eating.
• Shrimp – Fresh or thawed, deveined, adds a sweet marine flavor to the chowder.
• Scallops – Adds sweetness and texture; ensure they are seared for best taste.
For the Flavor Boost
• Bacon – Thick-cut offers a smoky flavor; consider double-smoked for extra richness.
• Chives – Fresh, chopped to provide a mild onion flavor and a pop of color.
• Dill – Fresh, finely chopped for a bright, herbal note that complements the seafood.
Embrace the ultimate comfort of Nova Scotia Seafood Chowder with these simple, yet essential ingredients!
Step‑by‑Step Instructions for Creamy Nova Scotia Seafood Chowder
Step 1: Prepare the Seafood
Begin by drying the scallops thoroughly with paper towels to ensure a perfect sear later. Heat a heavy-bottomed pot over medium heat, and cook the thick-cut bacon until it’s nearly crisp, about 5-7 minutes. This will infuse the pot with a smoky flavor. Remove the bacon, leaving the grease behind, and set it aside on a paper towel.
Step 2: Sear the Scallops
In the same pot with the bacon grease, add the dried scallops. Sear them for 2-3 minutes per side until they develop a golden crust. Use tongs to gently flip them and avoid overcrowding the pot to achieve perfect caramelization. Once done, remove the scallops and set them aside with the bacon.
Step 3: Cook the Base Ingredients
Add water to the pot, scraping up any bits at the bottom for flavor. Stir in the chopped potatoes, sliced carrots, and half of the salt. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes and carrots are tender but still hold their shape, creating a hearty base for your chowder.
Step 4: Stir in the Cream
Once the vegetables are tender, lower the heat and stir in the whipping cream. Allow the chowder to simmer gently for about 10 minutes, letting the flavors meld together. The mixture should become rich and creamy, filling your kitchen with a warm, inviting aroma that is quintessential to this Nova Scotia Seafood Chowder.
Step 5: Add the Seafood Medley
After the cream has simmered, add in the bites of haddock, lobster, and shrimp. Gently mix and simmer for an additional 5 minutes until the seafood is cooked through and opaque, ensuring every bite bursts with fresh flavor. This step is essential to achieve that perfect seafood chowder texture.
Step 6: Final Seasoning Touches
Stir in the seared bacon pieces, chopped chives, dill, and the remaining salt, adjusting seasoning to your preference. Mix everything well, allowing the fresh herbs to infuse their bright flavors into the chowder. This final touch enhances the overall taste of your Creamy Nova Scotia Seafood Chowder.
Step 7: Serve with Style
Serve the chowder hot, topping each bowl with the reserved seared scallops for an elegant presentation. Garnish with additional fresh dill if desired. Pair with warm tea biscuits or a fresh green salad for a complete meal. Embrace the cozy comfort of this delicious chowder as you share it with your loved ones!
Make Ahead Options
These Creamy Nova Scotia Seafood Chowder components are perfect for meal prep! You can chop all your vegetables (potatoes, carrots, chives, and dill) and store them in an airtight container for up to 3 days in the refrigerator. Don’t forget to refrigerate your cooked bacon and pre-cooked seafood (lobster, scallops, haddock, and shrimp) separately; they can be prepared 24 hours in advance. When you’re ready to enjoy your chowder, simply follow steps 1 and 2 to cook the bacon and sear the scallops, then add the prepped vegetables, water, and cream, simmering until everything is tender and heated through. This method ensures that every spoonful remains just as delicious while saving you valuable time on busy evenings!
Nova Scotia Seafood Chowder Variations
Feel free to customize your chowder and explore delightful twists that enhance its flavors and textures.
- Clam Swap: Replace shrimp with fresh clams for a delicious oceanic twist.
- Bacon-Free: Omit bacon and use a bit of olive oil to lightly sauté scallops instead; it’s healthier and still packs flavor.
- Vegetarian Delight: Skip the seafood entirely and load up on your favorite vegetables like corn, peas, and bell peppers for a hearty vegetarian chowder.
- Herb Infusion: Substitute dill with fresh thyme or parsley for a different herbal aroma that adds depth.
- Zesty Kick: Add a teaspoon of hot sauce or a sprinkle of cayenne pepper for a bit of heat that really wakes up the flavor.
- Creamy Alternative: Swap whipping cream for coconut milk for a dairy-free option that brings a unique twist.
- Cheesy Goodness: Stir in some sharp cheddar cheese at the end for a rich and indulgent flavor uplift, reminiscent of a chowder pot pie.
- Seafood Medley: Use a mix of seafood like crab or mussels alongside lobster for a delightful maritime medley.
For more seafood inspiration, consider trying my Shrimp Lobster Pot or explore more variations that can elevate your chowder experience!
Expert Tips for Nova Scotia Seafood Chowder
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Texture Matters: Ensure your scallops are completely dried before searing; this prevents steaming and results in a beautiful golden crust.
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Simmer Slowly: After adding the cream, keep the heat low to avoid curdling; slow simmering allows flavors to develop without compromising creaminess.
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Seasoning Control: Divide the salt throughout the cooking process; this ensures each layer of the chowder is well-seasoned while avoiding over-salting.
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Fresh Ingredients: Use fresh seafood when possible; it enhances the overall flavor of your Nova Scotia seafood chowder, making it a heartier dish.
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Make Ahead: Chowder flavors deepen overnight, so consider making it a day in advance; reheat gently for an even more delicious meal the next day.
Storage Tips for Nova Scotia Seafood Chowder
Fridge: Store your seafood chowder in an airtight container for up to 3 days. Make sure it cools to room temperature before sealing to prevent condensation.
Freezer: For longer storage, keep the chowder in the freezer for up to 2 months. Portion into freezer-safe containers and label them with the date.
Reheating: When ready to enjoy, thaw the chowder overnight in the fridge and reheat gently on the stove over low heat, stirring often to maintain the creamy texture of your Nova Scotia seafood chowder.
Refrigeration Tips: Always reheat leftovers to a temperature of 165°F (74°C) before serving to ensure food safety and enhance flavor.
What to Serve with Creamy Nova Scotia Seafood Chowder
Imagine a cozy meal where each bite of chowder is complemented by delightful sides that enhance its rich flavors.
- Soft Dinner Rolls: Perfect for scooping up the chowder, these warm, buttery rolls add a comforting touch to each bowl.
- Fresh Green Salad: A light, crisp salad balances the creamy chowder and adds a refreshing crunch, like a gentle breeze on a cool day.
- Tea Biscuits: Flaky and slightly sweet, tea biscuits are a delightful pairing that embodies warmth and comfort, inviting you to indulge.
- Garlic Butter Crackers: These savory snacks offer a satisfying crunch and garlicky goodness, enhancing the chowder’s savory depth with every crispy bite.
- Roasted Vegetables: A medley of seasonal veggies brings earthy flavors and vibrant colors to your table, creating a wholesome and well-rounded meal.
- Chardonnay or Sauvignon Blanc: A chilled glass of wine elevates your dining experience, as the wine’s crisp acidity complements the creamy seafood chowder beautifully.
With these mouthwatering accompaniments, your Creamy Nova Scotia Seafood Chowder becomes a true feast for the senses, inviting connection and conversation around the table.
Nova Scotia Seafood Chowder Recipe FAQs
How do I select the best seafood for the chowder?
Absolutely! For the best flavor, choose fresh seafood whenever possible. Look for lobster with a firm shell and a fresh smell. Scallops should be plump and slightly translucent, while shrimp should be a vibrant pink with a light marine scent. If using frozen seafood, ensure it’s properly thawed before cooking for optimal texture.
What’s the best way to store leftovers of the chowder?
Very important! After enjoying this creamy Nova Scotia seafood chowder, store any leftovers in an airtight container. It will last up to 3 days in the refrigerator. Be sure to let it cool to room temperature before sealing to avoid condensation, which can affect the chowder’s texture.
Can I freeze the seafood chowder?
Yes! You can freeze this chowder for up to 2 months. For best results, portion the cooled chowder into freezer-safe containers and label them with the date. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat gently on the stove to preserve its creamy texture.
What should I do if my chowder is too thick?
No worries! If you find your chowder is too thick, simply stir in a bit of low-sodium chicken broth or water a little at a time until you reach your desired consistency. Just remember to taste and adjust the seasoning as needed since additional liquid can dilute flavors!
Is this chowder safe for people with seafood allergies?
It’s essential to be cautious! This creamy Nova Scotia seafood chowder contains various seafood, including lobster, shrimp, and scallops. If you or your guests have seafood allergies, it’s best to either omit the seafood entirely or substitute with vegetables (like corn and peas) for a delicious vegetarian twist.
How can I enhance the flavors of the chowder?
Certainly! A great way to elevate the taste of your chowder is by using lobster stock instead of water for cooking. You can also add a teaspoon of Old Bay seasoning or even freshly grated lemon zest right before serving. These additions impart incredible depth and zest to your chowder, making it even more delightful.
Creamy Nova Scotia Seafood Chowder for Cozy Nights
Ingredients
Equipment
Method
- Begin by drying the scallops thoroughly with paper towels. Heat a heavy-bottomed pot over medium heat, and cook the thick-cut bacon until nearly crisp for about 5-7 minutes. Remove the bacon and set aside.
- In the same pot with the bacon grease, add the dried scallops. Sear them for 2-3 minutes per side until golden crusted. Remove the scallops and set aside with the bacon.
- Add water to the pot, scraping up any bits at the bottom. Stir in chopped potatoes, sliced carrots, and half of the salt. Bring to a boil over high heat, then reduce to a simmer for 12-15 minutes until tender.
- Lower the heat and stir in the whipping cream. Simmer gently for about 10 minutes, allowing the flavors to meld.
- Add haddock, lobster, and shrimp. Mix gently and simmer for an additional 5 minutes until cooked through.
- Stir in seared bacon pieces, chopped chives, dill, and remaining salt. Mix well to infuse the flavors.
- Serve hot, topping with reserved seared scallops and additional fresh dill if desired. Pair with tea biscuits or salad.
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