Nova Scotia Fish Chowder Recipes

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

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

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

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 FISH CHOWDER

Nova Scotia Fish Chowder image

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

Ingredients

1/2 cup butter or 1/2 cup hard margarine
1 cup chopped onion
2 cups diced potatoes (or so)
2 cups boiling water (enough to cover potatoes)
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 lbs haddock fillets, cut bite size
1 cup whipping cream

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

ZWICKER INN SEAFOOD CHOWDER

Zwicker Inn Seafood Chowder image

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

Ingredients

1/2 lb haddock
2/3 cup lobster, cooked
1/3 cup scallops
1 tablespoon butter
1/2 cup onion, minced
1 1/2 teaspoons thyme
1 1/4 teaspoons celery salt
3/4 cup sour cream
2 cups heavy cream (18%)
3 1/2 cups potatoes, diced
salt
pepper
paprika
1 1/4 cups 2% low-fat milk

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

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