Agricola Street Seafood Chowder
Seafood chowder is an east coast staple and you’ll find it on many local menus as well as many stops on the Nova Scotia Seafood Trail.
In this recipe from Agricola Street Brasserie, they’re sharing their process so you can make your own version at home! Scallops, clams, salmon and more – this recipe is sure to fill all your seafood desires.
|3 tbsp (45ml)||butter|
|1/3 cup (80ml)||carrots, diced*|
|1/8 cup (30ml)||celery, diced|
|3/8 (90ml)||onions, diced|
|1/3 cup (80ml)||white wine|
|3/4 cup (185ml)||heavy cream|
|2 cups (500ml)||milk|
|1/2 cup (125 ml)||yellow flesh potatoes, diced|
|5 sprigs||dill, chopped|
|salt & pepper|
- Start by making the base: melt 1 Tablespoon of butter in a large pot over medium heat.
- Add diced carrots, celery, and onions and sweat until onions are translucent.
- Add thyme and then deglaze the pan with white wine until liquid is reduced by half.
- Add the cream and milk and simmer over low heat for 10 minutes.
- Whisk in the corn starch.
- Add the diced potatoes and cook until almost fork tender.
- Before serving, melt the remaining butter in pan over medium heat and add all the seafood.
- Once the clams and mussels have opened, transfer seafood into the chowder base.
- Add dill and season to taste.
*Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
**Get your seafood locally from Evan’s Seafoods & Restaurant, Fisherman’s Market International, Clearwater Seafoods Ltd. Victoria Co-op Fisheries, NovaCan Live Seafood, or Gidney Fisheries Ltd.
***Recipe serves 4-6
Recipe provided by: Agricola Street Brasserie
This recipe is featured in our 2016 Taste of Nova Scotia Culinary Adventure Guide