Description
This Nova Scotia Seafood Chowder is a rich and creamy blend of fresh scallops, shrimp, haddock, and lobster combined with tender potatoes and carrots. The chowder features pan-seared scallops for a golden crust and smoky bacon bits that add depth and flavor. Infused with fresh herbs like dill and chives, this traditional Canadian chowder is a hearty and comforting seafood dish perfect for sharing.
Ingredients
Scale
Seafood
- 12 large sea scallops (fresh or thawed from frozen)
- 1 cup cooked lobster (chopped)
- 1 cup raw haddock (fresh or thawed from frozen, cut into bite-sized pieces)
- 18 large raw shrimp (fresh or thawed from frozen, peeled, deveined, chopped)
Vegetables & Herbs
- 2 large potatoes (washed and unpeeled, chopped into 1/2 inch (1.5 cm) pieces)
- 2 large carrots (washed and unpeeled, sliced into 1/4 inch (6 mm) coins)
- 2 tablespoons fresh chives (chopped)
- 2 tablespoons fresh dill (finely chopped) plus extra for garnish
Others
- 3 strips thick-cut bacon (or 6 regular strips, chopped)
- 4 cups water
- 1 teaspoon salt
- 3 cups 35% cream (whipping cream)
- 1/4 teaspoon ground black pepper (freshly cracked)
Instructions
- Prepare the scallops: Pat the scallops dry by gently pressing them between sheets of paper towel to remove any moisture, ensuring a better sear.
- Cook the bacon: In a large heavy-bottomed pot over medium-high heat, cook the chopped bacon until almost crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside, leaving the bacon fat in the pot.
- Sear the scallops: Keep the bacon grease hot over medium-high heat. Using tongs, carefully place the scallops in the hot fat and cook for about 2 to 3 minutes per side until they develop a golden crust. Remove scallops and set aside.
- Cook the vegetables: Add water, chopped potatoes, sliced carrots, and salt to the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer gently until vegetables are tender, about 12 to 15 minutes.
- Add cream and simmer: Pour the cream into the pot and bring the chowder back to a gentle simmer. Continue cooking for 10 minutes to blend flavors and thicken the chowder.
- Cook the seafood: Gently stir in the cooked lobster, raw haddock pieces, and chopped shrimp. Simmer gently for 5 minutes until all the seafood is just cooked through and tender.
- Finish and serve: Add the cooked bacon, chopped chives, dill, and freshly cracked black pepper. Adjust seasoning to taste. Ladle the chowder into bowls, ensuring an even distribution of seafood. Top each serving with the pan-seared scallops and a sprinkle of fresh dill. Serve hot with fresh rolls or biscuits.
Notes
- Using dry scallops is key for achieving a perfect sear and flavorful crust.
- You can substitute the water with seafood stock for an even richer chowder.
- If you prefer a thicker chowder, mash some of the potatoes after cooking.
- Adjust the amount of cream based on desired richness and caloric preference.
- Fresh herbs like dill and chives add a bright, fresh contrast to the rich chowder.
- This chowder pairs wonderfully with crusty bread or buttery biscuits for dipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
