Quick & Easy Nova Scotia Seafood Chowder Recipe | The Canteen Cooks
Nothing says Nova Scotia like a steaming hot bowl of seafood chowder! There are countless variations out there when it comes to this recipe, but ours includes some Nova Scotia seafood all-stars, like lobster, scallops, and haddock.
This surprisingly simple recipe can be prepared quickly once you have all of your ingredients together. Don't be scared to put your own twist on it as well. You can add mussels, shrimp, or even clams, but if you can nail the base, your guests will be lining up for another bowl!
Make sure to share your version of seafood chowder in the comments below!
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1 tbsp butter
1 can smoked oysters
6 slices of bacon; chopped
2 leeks; cleaned and finely diced
3 ribs of celery; finely diced
4 large potatoes; diced and kept in cold water
1 large smoked haddock filet; cut into bite-size cubes
200g lobster meat (knuckle & claw)
4 x large sea scallops; bite-size pieces
1 tbsp dill; chopped
zest of 1 lemon
1 1/2 cups whole milk (3%)
1 cup heavy cream (35%)
In a heavy-bottomed pot, melt the butter and add the oil from the smoked oysters; add the bacon and render for about 4-5 minutes. Add the leeks & celery and saute a further 3-4 minutes; season with a pinch of salt.Add the potatoes with their water and bring to a simmer. Add the smoked haddock, cream & milk.
Cook for approximately 25-30 minutes until the potatoes are cooked. Add the scallops, lobster and smoked oysters. Cook an additional 3-4 minutes and add the dill and lemon zest. Taste for seasoning.
Serves 4-6 people.
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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Homemade Clam Chowder Recipe - Laura Vitale - Laura in the Kitchen Episode 413
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George Hirsch's Manhattan Style Seafood Chowder
How to make George Hirsch's Manhattan Style Seafood Chowder. A summertime Montauk seaside tradition, chef George takes you step by step from ingredient selection to serving. As seen on the George Hirsch Lifestyle TV series, it's a long time fan-favorite dish, soon to be yours.
Click to buy chef's George's pick Oxo Good Grips Stainless Steel Ladle
For more recipes + tips visit chefgeorgehirsch.com
Manhattan Clam Chowder - Better than New England? - Food Wishes
While not nearly as popular as New England style, Manhattan Clam Chowder can be every bit as rich, satisfying, and delicious, just as long as you use this recipe. By the way, if you love watery soups full of flavorless chucks of canned tomatoes, then you might not like this. You’ve been warned. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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Bay Scallop Chowder Recipe - Creamy Scallop and Bacon Soup
Learn how to make a Bay Scallop Chowder Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Bay Scallop Chowder recipe!
This Soup Deserves JUST AS MUCH attention as Clam Chowder
You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood.
Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used.
The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea.
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Ingredients for this recipe:
• 2 pounds fish (cod, halibut, bass, etc.)
• 8 strips of bacon, cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock, clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes, cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste
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