best seafood chowder recipe nova scotia Chowder themodernproper

Listen up y'all, I've got a seafood chowder recipe that'll have you lickin' your lips for days. We're talkin' Nova Scotia-style seafood chowder in just 20 minutes. Ain't nothin' better than a hearty bowl of chowder to warm your soul on a cold winter's day.

Step 1: Get your ingredients

Gather up the following:

• 2 tablespoons butter
• 1 onion, chopped
• 1 rib celery, chopped
• 2 cloves garlic, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound mixed seafood (such as shrimp, crabmeat, and/or lobster), thawed if frozen
• 1/4 cup chopped fresh parsley

Step 2: Cook them veggies

Melt the butter in a large pot over medium heat. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.

Step 3: Add the liquid

Gradually stir in the chicken broth and milk. Add the thyme, bay leaf, hot pepper sauce (if using), salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes or until slightly thickened, stirring occasionally.

Step 4: Add the seafood

Add the mixed seafood to the pot and cook for 5 minutes or until the shrimp are pink and curled. Discard the bay leaf. Stir in the parsley.

Step 5: Serve it up

Ladle the chowder into bowls and serve with crusty bread or oyster crackers (if you're fancy like that). Enjoy!

But wait, there's more!

If you're feelin' adventurous, try out this seafood chowder recipe from the Orlando Sentinel. It's got a bit of a kick and is sure to warm you up on a chilly night.

Gather these ingredients:

• 2 tablespoons bacon fat or butter
• 1 red onion, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock or chicken broth
• 1 cup whole milk
• 1 cup half-and-half
• 2 cups mixed seafood (such as shrimp, scallops, and/or clams), thawed if frozen
• 1/4 cup chopped fresh cilantro
• 2 tablespoons hot sauce (such as Tabasco), or to taste
• Salt and pepper, to taste

To cook:

Heat the bacon fat or butter in a large pot over medium-high heat. Add the onion, bell pepper, and garlic and cook for 5 minutes or until softened. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.

Gradually whisk in the seafood stock or chicken broth. Add the milk and half-and-half. Bring to a boil, then reduce heat and simmer for 5 minutes or until slightly thickened, stirring occasionally.

Add the mixed seafood to the pot and cook for 5 to 7 minutes or until the shrimp are pink and curled and the clams have opened. Discard any clams that do not open. Stir in the cilantro and hot sauce. Season with salt and pepper to taste.

Now go forth and get your chowder on!

Whether you go for the Nova Scotia-style or the Orlando Sentinel recipe, there's no wrong way to enjoy a bowl of seafood chowder. So grab a spoon and slurp away, my friends.

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