Danielle at Olive and Co.Nova Scotian Seafood Chowder
This Nova Scotia inspired Seafood Chowder is rich and creamy. Loaded with a variety of seafood and vegatables.
Nova Scotian Seafood Chowder
Description
This Nova Scotia inspired Seafood Chowder is rich and creamy. Loaded with a variety of seafood and vegatables.
Ingredients
Instructions
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In a large pot or dutch over, over medium heat, add the butter sauté onions and garlic until the onions soften but do not brown.
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Add the flour and continue to cook for 2-3 minutes. Add carrot, celery, potato, wine, clam juice and broth. Bring to a boil. Reduce heat and simmer for about 10-15 minutes until veggies are tender.
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Add cayenne pepper or Old Bay seasoning. Simmer the broth for 20 minutes before adding the seafood and corn. Countie to simmer for an additional 10 minutes poaching the fish - just long enough to cook the fish through.
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Stir in cream/milk return to medium heat. Bring to a simmer, stirring gently. It will make for a nicer end result if the chunks of seafood remain whole so stir gently!
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Remove from heat; season with parsley, dill, lemon and of course salt/pepper if needed. Taste and adjust seasoning if needed. Ladle into bowls and enjoy!
Notes
Keep your chowder in the pot with the lid, or in a plastic/glass container with an airtight lid. Keep in the fridge for up to three days. Just a note like so many dishes this chowder tastes better the second day. Resting the chowder overnight allows the flavours to really come together. Sometimes I make this a day in advance and reheat in the pot for a quick dinner.
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