Nova Scotian Seafood Chowder

I live on the coast of the Atlantic ocean. Fishing makes up a lot of the employment here, more so in the past but currently as well.

Lobster, now a delicacy, used to be poor people food!

Strangely enough, I didn't eat a lot of seafood growing up. I didn't like lobster, mussels and clams, or salmon.

In recent years I've been drawn to eating more seafood, and now one of my favorite dishes is mussels with cream and chili sauce. I don't think I can describe the taste of it, but the pleasure my taste-buds send to my brain is next level.

This post is about a recipe for seafood chowder that comes close as a taste sensation. Mussels, lobster, and haddock play off of eachother and mingle in the herbed milky broth, bulked with creamy redskinned potatoes and sweet carrots.

I didn't make the chowder itself infused with chili flakes, but added the heat after serving to my own bowl. The children can't handle the heat yet.

Nova Scotian Seafood Chowder

Ingredients:

• 1 whole lobster, about 1 cup of meat
• 1 cup of cooked shelled mussels
• 4 or more filets of haddock
• 4 medium potatoes, chopped
• 4 carrots, chopped
• 1 large cooking onion
• 1 cup of peas
• 1 tsp parley, salt, pepper
• 1/4 tsp dill, celery seed
• 6 cups water
• 2 cups milk or cream

Method:

Chop your veggies and add them to your stockpot with water and bring to a boil. If you would like to, caramelize the onion in a little butter first.

After the water has come to a boil, turn down the temperature and simmer until veggies are tender. Add all of your spices and salt at this time.

Fry the haddock fillets in butter while the veggies are cooking. They don't have to be completely cooked, just browned a little on the outside for flavor.

If you're using a whole lobster, you'll need to get the meat out. This guy was left over from a visit with a fisherman friend who brought us quite a few lobsters. We cooked it then, and froze it whole. I use scizzors to cut the shell and remove the meat.

I would say there is about 1 cup of lobster meat here once removed from the shell.

The mussels are also left over from a different meal, I froze them in the broth they produce when steamed which is very flavorful.

When the veggies are cooked to your liking, add the fish, lobster, and mussels to the pot.

Then, add the milk or cream. Stir to combine, and simmer 5 to 10 minutes so that the fish is cooked through and the flavors come together.

Enjoy your meal!

I had two bowls full.

As I mentioned, adding chili flakes or hot sauce really complements the chowder in my opinion. I love playing with herbs and spices and finding new combos that just taste so good.

Makes cooking so much fun!

Take Care,
@amymya

Join me on Sola!
Join me on Discord