Nova Scotia Seafood Chowder

A classic Nova Scotia Fish Chowder is thick, creamy, and loaded with fish. If
that is what you're looking for, this recipe will not disappoint.

Servings: 6 servings

Author: Chef's Notes

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

Main Course

Canadian

Seafood chowder Fish and Seafood Nova Scotia

Instructions

1 Boil the diced potatoes in salted water until they are tender. Drain and set
aside.
2 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.
3 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.
4 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.
5 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.
6 Taste the chowder and adjust the seasoning with salt and pepper as needed. Serve
with buttered biscuits, crackers, or rolls.