Nova Scotia Seafood Chowder
One of the best things about a Nova Scotia Seafood Chowder is that no two are exactly alike. From a bowl of chowder at grandma’s, to your favourite chowder on the waterfront, how can you choose? This seafood chowder from our 2018 Taste of Nova Scotia Culinary Guide is classic and creamy, with ingredients from the sea to your bowl.
|3 oz||Nova Scotia lobster|
|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|
|1/3 cup||Nova Scotia white wine|
|3 tsp||cornstarch (optional)|
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).
Local Source Guide
Seafood: Evan’s Seafood & Restaurant, Arichat Seafood Market, Clearwater Seafoods Ltd., Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market
Wine: Luckett Vineyards, Grand Pré Wines, Sainte-Famille Wines, Devonian Coast Wineries, Avondale Sky, Benjamin Bridge, Blomidon Estate Winery, Lightfoot & Wolfville, Planters Ridge
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide.
I made this for the first time last weekend and served it with crust rolls it was a hit.