Hearty Nova Scotia Seafood Chowder for Cozy Nights In

This cozy and comforting Hearty Nova Scotia Seafood Chowder for Cozy Nights In comes together in about 30 minutes and is made all in one pot for a easy weeknight meal that your family will love! Feel free to switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of any leftovers and odds and ends! Trust me, you’re going to want to make this chowder a staple in your dinner rotation!

The Ingredients Breakdown

Here’s what you’ll need to whip up this delightful chowder:

• 1 cup Heavy Cream
• 1 cup Whole Milk
• 1 pound White Fish (Haddock, Cod, or Halibut)
• 2 medium Potatoes
• 2 cloves Garlic
• 1 medium Onion
• 1 pound Shrimp
• 1 pound Scallops
• 1 pound Mussels
• 1 cup White Wine (optional)
• 4 cups Seafood Stock
• 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)

Let’s Get Cooking!

Step-by-Step Instructions

1. Prepare the Ingredients (5 minutes): Before we dive in, let’s get everything chopped and ready. Dice the onion, mince the garlic, chop up the potatoes, and slice the fish into bite-size pieces. This part makes things smoother as you go along!

2. Sauté the Aromatics (5 minutes): In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté, stirring occasionally, until translucent and fragrant, about 3 minutes. Then toss in the garlic and cook until fragrant, about 30 seconds. Oh, the smell is incredible already!

3. Add the Potatoes (5 minutes): Next, mix in those beautiful potato chunks! Stir to coat them in all the buttery goodness. You’re going to want them to soak up that flavor for a minute or two.

4. Pour in the Seafood Stock (4 minutes): Grab that seafood stock and pour it into the pot! Stir everything together and bring it to a simmer, then reduce the heat to low. The potatoes will need about 10 minutes to get tender.

5. Combine the Cream and Milk (2 minutes): While that simmers, whisk together the heavy cream and milk in a separate bowl. This step is optional, but it really makes for a beautifully creamy finish to your chowder

6. Add the Seafood (8 minutes): Once the potatoes are tender, it’s time to add the shrimp, scallops, and mussels, stirring gently to combine. Cook for 3-4 minutes until the mussels open up and shrimp turns pink. Then, pour in the cream and milk mixture and stir until everything is combined and heated through about 2-3 minutes, just until it’s bubbling.

7. Add the White Wine (optional) (2 minutes): If using, pour in the white wine and let it cook for another minute or so. The best part? That little deglazing action gets all the yummy bits off the bottom of the pot!

8. Season to Taste (3 minutes): Last but not least, add a couple pinches of salt and pepper to taste. Stir in the fresh thyme and bay leaves just before serving for that perfect finishing touch!

Personal Connection

This Hearty Nova Scotia Seafood Chowder is my ultimate go-to recipe when the temperature drops and the nights get a little chilly, kind of like a warm hug from your grandma! I’m a real sucker for comfort food that feels nostalgic but is super easy to whip up. It’s like a bowl of love, you know? The best part is you can use whatever seafood you have on hand, making this chowder versatile enough for any evening!

If you loved this recipe, be sure to check out my Shrimp Crab Lasagna, my Louisiana Seafood Gumbo, or my Olive Garden Salad!

Why This Recipe Works

Quick & Easy

It comes together in under 30 minutes, making it perfect for busy weeknights when you want to serve something homemade yet delicious without spending all evening in the kitchen!

One Pot Wonder

This recipe comes together all in one pot, which means minimal cleanup yes, please! I don’t know about you, but after a long day, the last thing I want to do is wash a mountain of dishes.

Customizable

You can easily switch up the ingredients. Whether you have extra fish in your fridge or leftovers from last night’s dinner, it’s the kind of recipe that can adapt to whatever you’ve got.

Comfort Food

Loaded with tons of flavor, this chowder is the ultimate comfort food. The mix of seafood and creamy broth will warm you from the inside out, making it a favorite on chilly nights.

Serving & Storage Tips

How to Serve This Chowder

Serve this Hearty Nova Scotia Seafood Chowder with a warm baguette or some oyster crackers. I like to sprinkle a bit of fresh parsley on top for that pop of color and a hint of freshness too!

How Long It Keeps

This chowder will keep well in your fridge for about 3 days in an airtight container. Just make sure to let it cool to room temperature before sealing it up!

The Best Method to Reheat

To reheat, just gently warm it in a pot over low heat. Stir occasionally to prevent it from sticking to the bottom. If it thickens up a bit too much in the fridge, you can add a splash of milk or seafood stock to loosen it up.

Freezer Friendly

I don’t recommend freezing chowder due to the cream and milk separating when thawed. But if you absolutely have to, I suggest freezing it before adding the cream and milk. Then heat it up and add those ingredients just before serving.

And there you have it, your new favorite Hearty Nova Scotia Seafood Chowder for Cozy Nights In! This chowder is simple enough for weeknight meals while being comforting and deliciously satisfying. You’ll definitely want to keep this recipe close at hand; trust me, it’s a real winner! Follow us on Pinterest for daily meal inspiration!

Hearty Nova Scotia Seafood Chowder

This cozy and comforting chowder brings together a mix of seafood and creamy broth in under 30 minutes for a delightful weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Canadian, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

Dairy

• 1 cup Heavy Cream For richness; substitute with half-and-half for a lighter version.
• 1 cup Whole Milk Provides smooth texture; skim milk can be used for a lower fat option.

Seafood

• 1 pound White Fish (Haddock, Cod, or Halibut) Fresh is best, but frozen works as well.
• 1 pound Shrimp Peeled and deveined; can use fresh or frozen.
• 1 pound Scallops Gives a buttery flavor; can be omitted if not available.
• 1 pound Mussels Discard any that don’t open after cooking.
• 4 cups Seafood Stock Essential for flavor; chicken stock can be substituted.
• 1 cup White Wine Optional for depth of flavor; increase seafood stock if omitted.

Vegetables

• 2 medium Potatoes (Yukon Gold or Russet) Adds heartiness and thickness.
• 2 cloves Garlic Fresh cloves provide the best flavor.
• 1 medium Onion Yellow onion preferred for flavor.

Herbs

• 2 sprigs Aromatic Herbs (Thyme, Bay Leaf) Fresh herbs recommended for best flavor.

Method

 

Preparation

1. Dice the onion, mince the garlic, chop up the potatoes, and slice the fish into bite-size pieces.

Cooking

1. In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté until translucent and fragrant, about 3 minutes.
2. Add the minced garlic and cook for an additional 30 seconds.
3. Mix in the potato chunks and stir to coat them in the butter.
4. Pour in the seafood stock and stir everything together, bringing it to a simmer. Reduce heat to low and cook for about 10 minutes until potatoes are tender.
5. In a separate bowl, whisk together the heavy cream and milk.
6. Once potatoes are tender, add the shrimp, scallops, and mussels. Cook for 3-4 minutes until mussels open and shrimp turns pink.
7. Pour in the cream and milk mixture, stirring until heated through—about 2-3 minutes.
8. If using, add the white wine and let cook for another minute.
9. Season to taste with salt and pepper, and stir in fresh thyme and bay leaves before serving.

Notes

Serve this chowder with warm baguette or oyster crackers. It keeps well in the fridge for about 3 days. Reheat gently over low heat, adding milk or seafood stock if it thickens.