Nova Scotia Seafood Chowder
A rich cream-based chowder combining haddock, scallops and shrimp with potatoes, simmered together in a light fish stock.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24 g
- carbs
- 24 g
- protein
- 28 g
- calories
- 420
Instructions
- 1
Render the bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the fat in the pot.
- 2
Add the butter and onion and cook until soft, about 5 minutes.
- 3
Add the potatoes and stock, bring to a simmer, and cook 12-15 minutes until the potatoes are tender.
- 4
Stir in the milk, cream and thyme and bring back to a gentle simmer.
- 5
Add the haddock and simmer 3-4 minutes, then add the scallops and shrimp and cook a further 3-4 minutes until just cooked through.
- 6
Season with salt and pepper, and do not let the chowder boil hard once the seafood is in.
- 7
Ladle into bowls, top with the reserved bacon and parsley, and serve with bread.
Chef's tips
Add the seafood in stages by cooking time so nothing turns rubbery, and always keep the heat gentle once cream is in the pot.
Ingredient substitutions
- haddock → cod or pollock
- heavy cream → evaporated milk for a lighter but still rich broth
Storage
Refrigerate up to 2 days in a sealed container; the potatoes will soften further.
Reheating
Reheat slowly over low heat, stirring often, without letting it boil.
Common mistakes to avoid
- •Boiling the chowder hard after adding cream or seafood
- •Overcooking the scallops and shrimp
Serving suggestions
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