"Bluenose Chowder"
A hearty Nova Scotia seafood chowder with tender fish, potatoes, and aromatic spices, perfect for cozy gatherings and seafood lovers seeking rich, comforting flavors.
Ingredients
- 1/3 cup butter ⓘ
- 1/3 cup celery with leaves, chopped ⓘ
- 3 cups onions ⓘ
- 1/3 cup flour ⓘ
- 1 can chicken broth ⓘ
- 1 can evaporated milk ⓘ
- 1 1/2 cups 1% milk ⓘ
- 2 cups diced and partially cooked potatoes ⓘ
- 1/2 cup water from cooked potatoes ⓘ
- 1 pound fish, cut in bite-size pieces ⓘ
- 1/4 teaspoon nutmeg ⓘ
- dash hot sauce ⓘ
- 2 to 3 dashes paprika ⓘ
- parsley ⓘ
Instructions
- Saute butter, chopped celery with leaves, and onions for 5 minutes.
- Add flour and stir until well blended.
- Stir in chicken broth, evaporated milk, and 1% milk.
- Cook until bubbly.
- Add diced and partially cooked potatoes and the water they were cooked in.
- Stir and cook a few minutes; then add remaining ingredients.
- Stir and cook a few more minutes.
- Add other seafood as desired, heat until bubbly, stirring continuously.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine during the sautéing process. If you don't have 1% milk, whole milk or a non-dairy alternative like almond milk can be used. Feel free to incorporate other seafood, such as shrimp or clams, to enhance the chowder. Remember to adjust cooking times accordingly to ensure everything is cooked through.
Serving Suggestions
Serve the Bluenose Chowder hot, garnished with fresh parsley for color and flavor. It pairs beautifully with crusty bread or a green salad for a complete meal. For a heartier option, consider serving alongside Polish Sausage And Cabbage. This chowder also makes a comforting dish for a cozy gathering or family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, stirring frequently to prevent sticking or burning. You can also add a splash of milk to bring back its creamy consistency if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of "Bluenose Chowder" contains roughly 2747 calories, with 45g protein, 306g carbohydrates, and 153g fat. It is an excellent source of dietary fiber (166% of the Daily Value), iron (118% of the Daily Value), and protein (90% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish; just ensure it is thawed properly before adding it to the chowder. This helps the fish cook evenly and prevents excess moisture from affecting the chowder's consistency.
How can I make this chowder gluten-free?
To make the chowder gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. You will need to adjust the amount slightly, as gluten-free flours can behave differently in recipes. Be sure to check the labels on your broth and other ingredients to ensure they are gluten-free.
What can I do if the chowder is too thick?
If the chowder turns out too thick, simply add more milk or chicken broth until you reach your desired consistency. Stir well and heat gently, ensuring it doesn't scorch at the bottom. This will help maintain the creamy texture without compromising flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).