Since I was very little, I always looked forward to my dad's work Christmas Party. We'd walk around, dad would say hello to a few people and then, we would find it. A giant pot simmering away, a line of eager people slowly shuffling towards it.
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As you arrived at the pot, you were handed a big styrofoam cup and a plastic spoon. You'd squirrel away to some corner and quietly enjoy the creamy, fishy seafood chowder. Growing up in Nova Scotia, seafood is as ubiquitous as the salt air coming off the Atlantic. If there isn't salt water in our veins, there is absolutely seafood chowder flowing through them.
The seafood chowder recipe in this post is about as classic Nova Scotia as you can get, with a few minor exceptions. Due to allergies, there is no lobster or shrimp in my chowder, but of course, you can add it if you'd like.
Enjoy this recipe. Share it with people you love. Serve it with homemade rolls or biscuits, and if you are not in Nova Scotia, you will certainly feel as though you are.
Where's the lobster?
One thing you might notice about this chowder recipe is that it does not contain lobster or shrimp. There are a few reasons for this.
- Firstly, while this chowder does include scallops, it is primarily a fish chowder and not a seafood chowder.
- Secondly, the chowder that I am recreating in this post did not originally contain lobster or shrimp, so I wanted to stay true to that recipe.
- Finally, and most importantly, I have a severe allergy to shrimp, lobster, and crab, so for my own safety and well-being, I have chosen to omit these ingredients from the recipe.
That being said, if you do not have a lobster allergy and would like to add some lobster or shrimp to the chowder, you are welcome to do so. Simply omit the scallops and add in your preferred seafood to taste.
Potatoes
Potatoes are a key ingredient in any good chowder, and this recipe is no exception. I used russet potatoes, approximately two cups of peeled and diced (one to two-centimetre cubes) potato.
While I typically prefer to use Yukon gold potatoes in soups and chowders because they hold their texture better, I happened to have a large bag of russets on hand, so that's what I used.
To prepare the potatoes, simply peel, wash, and dice them, then bring them to a boil in a pot of salted water. Cook the potatoes until they are tender, then drain them and set them aside. There is no need to rinse the potatoes in cold water to cool them down - they will be fine as they are.
Vegetables
This Nova Scotia Fish Chowder Recipe follows the traditional French technique of using onions, carrots, and celery as the base vegetables. I used a total of one cup of diced yellow onion, and half a cup each of diced carrot and celery.
It is important to dice the vegetables into small, even pieces, ideally about one centimetre in size. This helps to ensure that the vegetables cook evenly and contribute to the overall texture of the chowder. By using a combination of these three classic vegetables, you create a rich, aromatic base that gives the chowder its signature depth of flavour.
Fish
For this Nova Scotia Fish chowder, I used a variety of fish, including:
- Halibut
- Haddock
- Scallops
- Smoked mackerel
I used approximately one pound of each of these fish, except for the smoked mackerel, which was about a half cup (possibly a little more) after it was deboned and torn into small pieces. To prepare the fish, cut it into small, two-centimetre cubes.
Alternatives: If you are unable to find these specific types of fish in your area, there are several alternatives that you can use. For example, cod, pollock, or hake would all work well in this chowder. You could also use a combination of different types of fish to add more depth of flavour.
If you are unable to find scallops, you could try using clams, mussels, or even crumbled seafood sausage. The key is to choose fresh, high-quality ingredients and cut them into small, evenly-sized pieces for the best results.
Making The Chowder
To begin making the chowder, start by heating a large pot over medium heat.
- Add one tablespoon of canola oil to the pot, followed by the diced vegetables and two tablespoons of butter.
- Cook the vegetables until they are tender and the onions are translucent, which should take about five minutes.
- Once the vegetables are cooked, add a half teaspoon of poultry seasoning blend, a half teaspoon of salt, an eighth teaspoon of black pepper, and two tablespoons of flour (I used gluten-free all-purpose flour, but you can use regular flour if desired).
- Stir the ingredients together and cook for an additional two minutes. This will help to create a flavourful base for the chowder and thicken the broth slightly.
Dairy
Nova Scotia fish chowder is typically made with a combination of cream and milk, which helps to create a rich, creamy texture. For this recipe, I used a total of five cups of whole milk and two cups of whipping cream.
It's important to add the cream to the pot first, followed by the milk. This is because the milk may curdle if it is added to the hot pot before the cream.
Once both the cream and milk have been added to the pot, gently simmer the mixture, stirring occasionally to ensure that the roux does not stick to the bottom of the pot. Cook the dairy for about ten minutes or until the raw flour flavour has been cooked out. This will help to create a smooth, velvety base for the chowder.
Building the Fish Chowder
Now that you have prepared the vegetables, roux, and dairy base for the chowder, it's time to start building the rest of the dish.
- Begin by adding the cooked potatoes, smoked mackerel, and scallops back into the pot.
- Let the pot heat back up for four minutes, then add the halibut and haddock.
- Stir the ingredients together and simmer the chowder for ten minutes.
This will give the fish and scallops time to cook through and absorb the flavours of the chowder. As the chowder simmers, the broth will thicken, and the seafood will become tender, creating a rich, hearty meal.
Finishing The Chowder
Once the chowder has finished cooking and all of the ingredients are well combined, it's time to taste and season the dish to your liking.
Take a spoonful of the chowder and taste it, then adjust the seasoning as needed with additional salt and pepper. You may find that the chowder needs a little extra salt to bring out the flavours, or you may prefer a more heavily peppered chowder. Experiment with different amounts of salt and pepper until you find the combination that tastes best to you.
When the chowder is seasoned to your liking, it's time to serve it. Ladle the chowder into bowls and serve it with butter biscuits, crackers, or rolls on the side. You can also top the chowder with a sprinkle of fresh herbs or a drizzle of olive oil for added flavour and visual appeal.
Final Thoughts
This chowder is one of those recipes that takes me right back to being a kid at my dad's Christmas party, clutching a styrofoam cup in some quiet corner. I've made it dozens of times over the years, and it never fails to feel like home. Grab a buttered roll, pour yourself a big bowl, and let the warmth settle in.
Recipe
Ingredients
- 1 tablespoon canola oil
- 2 cups diced potatoes
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
- 2 tablespoon butter
- 2 tablespoon flour gluten-free all-purpose
- 2 cups whipping cream
- 5 cups whole milk
- 1 lb scallops, cut into quarters
- ½ cup smoked mackerel, shredded optional
- 1 lb halibut, diced
- 1 lb haddock, diced
- ½ teaspoon poultry seasoning spice blend
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Boil the diced potatoes in salted water until they are tender. Drain and set aside.
- Heat a large pot over medium heat. Add the canola oil carrots, onion, and celery and cook until the vegetables soften and the onions turn translucent.
- Add the butter, poultry seasoning, salt and pepper into the pot. Wait for the butter to melt, then add in the flour and stir until the flour has been completely moistened by the butter. Cook for two minutes or until the roux (butter and flour mixture) turns from white to blond.
- Add the whipping cream and whole milk into the pot, in that order. Heat the dairy, stirring to ensure the roux doesn't stick to the bottom. Let the dairy simmer for ten minutes.
- Add the potatoes into the pot and slowly add the fish into the pot. If you add it all at once, it will change the dairy's temperature too quickly and may cause it to split. So, add smoked mackerel and scallops first. Let those cook for three to four minutes, then add in the halibut and haddock, simmer for about ten minutes or until the seafood is cooked.
- Taste the chowder and adjust the seasoning with salt and pepper as needed. Serve with buttered biscuits, crackers, or rolls.
Chef Ben Kelly says
Great