Danielle at Olive and Co.
This post first appeared on July 1, 2020, and was last updated on January 5, 2021.
Today is Canada’s birthday! So I thought it would only be befitting that the first recipe on our website during our rebuild is one that showcases a part of this beautiful country! Nova Scotia is Canada’s Ocean Playground with captivating beaches, rugged ocean cliffs, and expansive muddy tidal rivers – the highest tides in the world in fact!
Nova Scotia has an incredible food scene. It boasts a number of iconic foods from donairs to hodgepodge to lobster rolls, and beyond. Seafood is a major part of the culinary landscape, which is why the recipe I am sharing today is Seafood Chowder. Before being posted (military relocation) to Nova Scotia in 2014, I had embarrassingly never tried any sort of chowder despite being a pescatarian. Nova Scotia couldn’t have been a better place to try!
This recipe is a spin on the one we had on our way home from whale watching in Brier Island. If you are ever traveling or are posted to Nova Scotia – Crow’s Nest in Digby is worth the visit! Both my father and husband are chowder connoisseurs. If it’s on the menu, you can guarantee they are ordering it! The Crow’s Nest was one of the best they have ever had – it was so fresh and overflowing with seafood. While everything we ordered there was wonderful, there were 2 items we could not stop thinking about. If we ever get a chance to go back we definitely will make the trip to Digby just for the chowder and the lobster poutine, but that’s another recipe for another time.
This Nova Scotia inspired seafood chowder is rich, creamy, and piled high with seafood! It’s very versatile so feel free to add any fresh or frozen seafood you like. I added quite a bit of veggies to mine which isn’t as traditional but I love the variety of seafood and vegetable. Again super versatile so make it your own and enjoy !
Recipe Card
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.
