Nova Scotian Seafood Chowder
This Nova Scotia inspired Seafood Chowder is rich and creamy. Loaded with a variety of seafood and vegatables.
- 2/3 cups White Wine (dry)
- 3 tablespoons Butter
- 2 Onions (chopped)
- 2 Cloves of Garlic (minced)
- 4 Celery (thinly sliced)
- 1 cup Corn (fresh or frozen - optional)
- 1 can Clams with Juice
- 1 cup Carrots (thinly sliced)
- 3 Yellow-Fleshed Potatoes (peeled and cubed)
- 1/2 teaspoon Salt (I always add more! Season to taste)
- 1/2 teaspoon Pepper (I always add more! Season to taste)
- 3 cups Broth (Veggie or Seafood)
- 1/4 teaspoon Cayenne Pepper or Old Bay Seasoning (I always add more! Season to taste up to 1 tbsp)
- 4 tablespoons All-Purpose Flour
- 3 1/2 10% - 35% Cream or Whole Milk (your preference)
- 1/4 cup Fresh Parsley (chopped)
- 1 cup Haddock (or any firm-fleshed fish) - Salmon is a fun change! (sliced into bite-size pieces)
- 1 cup Scallops (sliced into bite-size pieces)
- 1 cup Crab, Shrimp, or Calamari Tubes (your preference or a mix!)
- 1 tablespoon Fresh Dill (chopped)
- 1 Lemon (zested)
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.
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.
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.
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!
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!
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.