Nova Scotia Seafood Chowder
Indulge in a creamy Nova Scotia Seafood Chowder, loaded with scallops, lobster, shrimp, haddock, and savory bacon, all simmered with tender potatoes and carrots. A rich and comforting seafood dish perfect for any occasion!
Serves8
Ingredients
- 5 tbsp. butter
- 5 tbsp. flour
- 12 large scallops
- 6 strips bacon
- 4 c. water
- 24 oz. Tasteful Selections® potatoes, halved
- 2 large carrots, sliced into ¼-inch coins
- 1 tsp. salt
- 1½ c. heavy whipping cream
- 1½ c. milk
- 1 c. haddock, cut into chunks
- 1 c. cooked lobster, chopped
- 18 large shrimp, tails removed & deveined, chopped
- 2 tbsp. fresh chives, chopped
- 2 tbsp. fresh dill, chopped
- ¼ tsp. ground black pepper
- Salt, to taste
Instructions
- Sandwich scallops gently between sheets of paper towel to dry the tops & bottoms; this will help them sear better. Set aside.
- Cook bacon in a pot over medium-high heat until crispy. Transfer bacon to a paper towel-lined plate.
- Keep the bacon grease hot over medium-high heat. Use tongs to gently place scallops in pot. Cook until golden, about 2 to 3 minutes per side. Remove scallops and set aside.
- In the same pot, add butter and flour to create a roux. Then add water, potatoes, carrots, salt, chives, dill & pepper. Use a wooden spoon to scrape up any stuck on bits from the bottom of the pot. Bring water to a boil, then reduce heat & simmer until the vegetables are tender, about 15 minutes.
- Pour in cream & milk; bring chowder back to a simmer & continue to cook for 10 minutes.
- Add scallops, haddock, lobster & shrimp; simmer for 5 minutes.
- With kitchen scissors, cut cooked bacon into chowder.
- Garnish with fresh dill, if desired.
Notes
Use sourdough discard to make roux. Substitute ¼ c. sourdough discard for 5 tbsp. of flour.