Culinary Countdown: Nova Scotia Seafood Chowder
Countdown to Christmas
We’re making your holiday shopping easy this year with 24 Days of Taste, Nova Scotia’s Culinary Countdown.
From December 1 to 24, join us as we count down to Christmas with 24 amazing local gift ideas to fill stockings, make at home, put under the tree, give as host gifts or share with family and friends for your holiday entertaining!
DECEMBER 24: Nova Scotia Seafood Chowder
When you need a Christmas gift that you know will please everyone, sometimes it’s best to go with a classic. In this case, Nova Scotia Seafood Chowder. This seafood chowder from our 2018 Taste of Nova Scotia Culinary Guide is classic and creamy, with ingredients from the sea to your bowl.
Ingredients:
| 3 oz | Nova Scotia lobster |
| 3 oz | scallops |
| 3 oz | salmon |
| 3 oz | halibut |
| 12 | mussels |
| 12 | clams |
| 3 tbsp | butter |
| 3/4 cup | onions, diced |
| 1/2 cup | carrots, diced |
| 1/2 cup | celery, diced |
| 3/4 cup | yellow-fleshed potatoes, diced |
| 1 sprig of | thyme |
| 5 springs of | dill, chopped |
| 3/4 cup | heavy cream |
| 2 cups | milk |
| 1/3 cup | Nova Scotia white wine |
| 3 tsp | cornstarch (optional) |
Directions:
Preparation Time:
Serves: 4-5 people
- To start the base, melt 1 tbsp butter in a large pot over medium heat.
- Add diced carrots, celery and onions. Sweat (by covering) until onions are translucent; then add a sprig of fresh thyme.
- Add cornstarch to the pan if a thicker consistency is desired.
- Deglaze the pan with white wine until liquid is reduced by half.
- Add the cream and milk; simmer over low heat for 10 minutes.
- Add the diced potatoes and cook until almost fork tender.
- Melt 2 tbsp butter in another pan, over medium heat and add all seafood.
- Once the clams and mussels have opened, transfer seafood into the chowder base.
- Add dill, and season to taste with salt and pepper. Garnish with fresh dill (optional).
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide.
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