Description
A rich and creamy Nova Scotia Seafood Chowder featuring a medley of fresh scallops, lobster, haddock, and shrimp simmered in a flavorful bacon-infused broth with potatoes, carrots, and fresh herbs. This hearty seafood chowder offers a perfect balance of smoky, creamy, and briny flavors, ideal for a comforting family meal.
Ingredients
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
Pantry Items
- 3 strips thick-cut bacon (or 6 regular strips, chopped)
- 4 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper (freshly cracked)
- 3 cups 35% cream (also called whipping cream)
Instructions
- Dry the scallops: Gently pat the scallops dry by sandwiching them between sheets of paper towel to remove excess moisture. This step helps ensure a golden sear when cooking.
- 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 to drain, then set aside, leaving the bacon grease in the pot.
- Sear the scallops: Keep the bacon grease hot over medium-high heat. Using tongs, gently place the scallops in the hot fat and cook for 2 to 3 minutes per side until golden brown. Remove scallops from the pot and set aside.
- Simmer 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 to incorporate flavor. Bring the mixture to a boil, then reduce the heat to medium-low, partially cover with a lid, and simmer gently for 12 to 15 minutes until the vegetables are tender.
- Add cream and simmer: Pour in the 35% cream and return the chowder to a gentle simmer. Cook for an additional 10 minutes to meld the flavors and thicken slightly.
- Cook seafood in chowder: Gently stir in the cooked lobster, raw haddock, and chopped shrimp. Simmer on low heat for 5 minutes until the seafood is just cooked through and tender.
- Finish and serve: Stir in the cooked bacon, chopped chives, fresh dill, and freshly cracked black pepper. Adjust seasoning as needed. Ladle the chowder into bowls, ensuring each portion has a good amount of seafood. Top each serving with the pan-seared scallops and a sprinkle of fresh dill. Serve hot with fresh rolls or biscuits.
Notes
- Drying scallops well before searing is crucial for a good crust.
- Use fresh or properly thawed seafood for best results.
- Adjust cream quantity depending on desired chowder thickness.
- Partially covering the pot while simmering helps to cook vegetables evenly without losing too much liquid.
- This chowder is best served fresh but can be refrigerated and gently reheated within 1-2 days.
- Substitute bacon with smoked turkey bacon for a leaner alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
