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Nova Scotia Seafood Chowder

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A creamy and hearty chowder featuring fresh seafood from Nova Scotia, perfectly blended with potatoes, corn, and a touch of smoky bacon for a comforting meal.

Ingredients

Scale
  • 4 slices smoked bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, peeled and diced
  • 2 cups fresh corn kernels
  • 4 cups fish stock or clam juice
  • 1 cup heavy cream
  • 1 lb mixed seafood (cod, scallops, shrimp), cleaned and cut
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
  2. Add butter to the pot and sauté onions and garlic until translucent and fragrant.
  3. Sprinkle flour over the onions, stirring constantly to form a roux, cooking for about 2 minutes.
  4. Gradually whisk in fish stock or clam juice to avoid lumps, then add diced potatoes and bring to a boil.
  5. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  6. Add corn kernels and cook for another 5 minutes.
  7. Stir in the mixed seafood and simmer gently until seafood is cooked through, about 5–7 minutes.
  8. Pour in the heavy cream and heat through without boiling.
  9. Season with salt and pepper, then garnish with crispy bacon and chopped parsley before serving.

Notes

For a richer flavor, substitute half of the heavy cream with evaporated milk or add a splash of white wine during cooking.

Find it online: https://allfoodsrecipe.com/nova-scotia-seafood-chowder/