MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
NOVA SCOTIA LOBSTER CHOWDER RECIPE - (4.1/5)
Provided by oakleyj
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.
GRANDPA SEAMONE'S 'LOBSTER CHOWDER'
This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!
Provided by Aneta
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
- While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g
LOBSTER CHOWDER
Make and share this Lobster Chowder recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In deep saucepan, saute onion in butter til tender.
- Add potatoes and water.
- Cover and simmer 10 mins or til potatoes are almost tender.
- Add remaining ingredients.
- Reheat, but do NOT boil.
Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3
NOVA SCOTIA CHEDABUCTO BAY LOBSTER CHOWDER
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness. Recipe from: Taste of Nova Scotia. Recipe does not include time to cook a live lobster but does allow for cooking the potatoes.
Provided by Annacia
Categories Chowders
Time 48m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
- Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
- In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
- Add to potato mixture and stir gently.
- Heat through but do not boil.
- * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.
Nutrition Facts : Calories 554.8, Fat 49.7, SaturatedFat 30.6, Cholesterol 168.5, Sodium 155.3, Carbohydrate 23.5, Fiber 2.6, Sugar 4.6, Protein 6.8
ZWICKER INN SEAFOOD CHOWDER
The Zwicker Inn was a very popular Inn on the South Shore of Nova Scotia. This recipe is one of the richest, most delicious seafood chowders I have ever tasted. Not your usual seafood chowder! This is seafood chowder for company! Can be doubled. Cooking time is an estimate, dicing and parboiling the potatoes is the hardest part of this recipe.
Provided by PennyG
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Parboil potatoes 10 minutes, drain and set aside.
- Fry onion in butter until transparent.
- Add thyme, celery salt.
- In large pot heat up heavy cream slowly.
- poach haddock and scollops in heavy cream. (do not allow to boil).
- Add sour cream to frying pan with celery salt, thyme and onion.
- stir sour cream mixture into cream/fish in pot.
- Add milk,potatoes and lobster to pot.
- Continue to heat on medium until heated through.
- Season to taste and sprinkle with paprika for a nice color.
- Serve with fresh hot rolls.
- Enjoy!
- Don't be afraid to use whatever seafood you have or can get. I very often add shrimp(at poaching stage), if I can't get lobster, etc. As long as the overall amount of seafood remains the same.
Nutrition Facts : Calories 482.7, Fat 38.3, SaturatedFat 23.5, Cholesterol 159.2, Sodium 222.7, Carbohydrate 22.2, Fiber 2.2, Sugar 4.9, Protein 14.1
SCOTIAN LOBSTER CHOWDER
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place a large heavy stock pot or soup kettle over medium-low heat; add bacon and 1 teaspoon butter. Sauté until bacon yields its fat and is crisp on edges. Add potatoes, leeks and 1 1/4 cups water. Cover and simmer until potatoes are tender, about 10 minutes, then remove from heat.
- In a separate kettle large enough to hold six lobsters, put about 2 inches water. Place over high heat to bring to a rapid boil. Add lobsters and cover pot. Return to a boil and boil for 4 minutes. Immediately add cold water to pan to stop cooking, then drain. Immerse lobsters in cold water until cool enough to handle.
- Place a fine-meshed sieve over a large bowl, and break lobsters open over sieve, draining out and reserving all body liquids. Break claws and tails from bodies, and pull apart body sections. Break open carapace and remove any red coral or greenish tomalley, pushing this through sieve using a wooden spoon. Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.
- Extract lobster meat from claws and tails, and cut into chunks. Put in a skillet with remaining butter and place over medium-low heat, stirring until meat becomes opaque. Scrape meat and butter into chowder pot. Cover, and continue to simmer gently for 20 minutes. At this point, if desired, chowder may be removed from heat and cooled to room temperature, then covered and refrigerated for up to 8 hours.
- To serve, bring chowder to a simmer. Add corn and simmer about 2 minutes. In a small saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder. Season to taste with salt and pepper, and ladle into warm bowls. Serve hot.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 14 grams, Carbohydrate 39 grams, Fat 36 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1906 milligrams, Sugar 4 grams, TransFat 0 grams
NOVA SCOTIA FISH CHOWDER
This is my version of the fish chowder from the Company's Coming cookbooks. It is the authentic "Atlantic provinces" style. Serve with Recipe #213970 or your own.
Provided by Bobbiann
Categories Chowders
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt butter. Add onion and sauté until soft.
- Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
- Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
- Stir in cream; heat slowly, stirring often, until steaming hot.
Nutrition Facts : Calories 681.3, Fat 46.8, SaturatedFat 28.6, Cholesterol 272.1, Sodium 639.5, Carbohydrate 18.9, Fiber 2.2, Sugar 2.4, Protein 46.4
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