Growing up I ate Nova Scotia seafood chowder probably once a week, usually on Fridays. It’s not only something you eat at home but it’s a mandatory menu item in restaurants as well.
Maritimers love to discuss which restaurants have the best bowls and friends share their secret touches.
If you can’t decide between a sandwich or chowder fear not, you can always order half a sandwich with a cup of chowder instead of a bowl.
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Outsiders think the secret to great chowder is fresh seafood, but that’s accessible everywhere.
In fact if you pop into any grocery store and head to the seafood counter you’ll find “chowder mix” which are the trimmings of seafood for the day.
A mixed bag of seafood you can cut your time and expenses in half by buying one of these.
Sadly chowder mix not exist in Toronto. Or in many other cities.
In this case you just need to go to your fishmonger and ask if they have fish scraps for soup. Or buy your favourite fish and cut it up into 1 inch pieces.
Often I’ll buy fish scraps and then add some bay sea scallops and shrimp to it. If it’s a special occasion I’ll add lobster.
Nova Scotia Seafood Chowder
Restaurants often use bacon or pancetta and cream to win diners over.
I would definitely put a bit of pancetta in it at home but I like to lighten up my home version with whole milk instead. You could also use 2% milk but not skim milk, it’s just not thick enough.
I made this for my family last night. My grandmother leaned in mid-way through her chowder and told me mine was better.
Little did she know the chowder she made me as a child was an inspiration for my own.
- 1 large potato diced
- 1 lb chowder mix
- 1 celery stalk diced
- 1 medium onion diced
- 1 carrot shredded (my mother hates carrot so I have to sneak it)
- 2.5 cups homogenized milk
- 1/8 cup of flour
- 1 tablespoon butter
- 1 tablespoon Old Bay seasoning
- 1 tsp cornstarch mixed in 1/2 cup water
- In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.
- Add potato and cook 1 minute.
- Add old bay seasoning and cook an additional minute.
- Add chowder mix and toss 1/8 cup of flour to coat.
- Add 1 cup water and put lid on for 5 minutes.
- Remove lid, add milk and cornstarch/water mixture.
- Bring to a boil and simmer 5 minutes.
- Season with salt and pepper to taste and serve warm.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 198Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 651mgCarbohydrates 27gFiber 3gSugar 2gProtein 7g
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