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.
Course Main Course
Cuisine Canadian
Keyword Chowder, Fish and Seafood, Nova Scotia, Seafood
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6servings
Author Chef's Notes
Ingredients
1tbspcanola oil
2cupsdiced potatoes
1cupdiced onion
1/2cupdiced celery
1/2cupdiced carrot
2tbspbutter
2tbspflourgluten-free all-purpose
2cupswhipping cream
5cupswhole milk
1lbscallops, cut into quarters
1/2cupsmoked mackerel, shreddedoptional
1lbhalibut, diced
1lbhaddock, diced
1/2tsppoultry seasoning spice blend
1/2 tspsalt
1/4tsppepper
Instructions
Boil the diced potatoes in salted water until they are tender. Drain and set aside.
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.
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.
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.
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.
Taste the chowder and adjust the seasoning with salt and pepper as needed. Serve with buttered biscuits, crackers, or rolls.
Notes
If you can't find smoked mackerel you can use the same amount of smoked haddock or half a can of smoked kipper snacks.