Nova Scotia Seafood Chowder

Get ready for a warming culinary experience with this authentic Nova Scotia Seafood Chowder, directly inspired by The Canteen Cooks! Overflowing with the smoky richness of oysters and haddock, the tender bite of scallops, and the luxury of lobster, this recipe is a must-try for chowder enthusiasts and seafood lovers alike. Perfect for cold winter days, this comforting bowl of homemade chowder will transport you straight to the seaside kitchens of the East Coast.

Ingredients:

- 1/4 cup unsalted butter

- 1/4 cup oil from smoked oysters (optional, but adds a great flavor)

- 4 slices double-smoked bacon, chopped

- 2 leeks, white and light green parts only, cleaned and diced

- 2 stalks celery, diced (including celery leaves)

- 2-3 medium potatoes, peeled and diced

- 8 ounces smoked haddock, chopped

- 1/2 pound scallops

- 1/2 pound lobster meat, cooked and chopped

- Salt and pepper, to taste

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Equipment: Large pot or Dutch oven, cutting board, knife

Servings: 6

Instructions:

1. In a large pot, melt the butter over medium heat and add the oil from the smoked oysters if using. Let the butter mixture heat up until it starts to bubble gently.

2. Add the chopped double-smoked bacon to the pot. Let it cook until it starts to render, which means it's releasing some of its fat. Make sure to cook the bacon until it's softened, but not crispy, for about 3-5 minutes.

3. To the pot, add your diced leeks, celery, and the potatoes. Sauté the vegetables with the bacon for about 10 minutes, or until the leeks and celery start to soften, and the potatoes begin to turn a little bit translucent around the edges.

4. Season with salt and pepper to taste. Allow the mixture to cook together, creating a base layer of flavors for your chowder.

5. Add enough water or seafood stock to cover the vegetables, and bring the mixture to a gentle simmer. Cook until the potatoes are tender, around 10-15 minutes.

6. Once the potatoes are tender, add in the smoked haddock, scallops, and lobster meat. Gently stir the seafood into the chowder and let it cook for an additional 5-7 minutes, or until the seafood is just cooked through.

7. If you prefer a creamier chowder, you now have the option to add a splash of cream and let it simmer for an additional few minutes, stirring to combine.

8. Taste the chowder and adjust seasoning with more salt and pepper if needed.

9. Serve the chowder hot, garnished with fresh herbs like parsley or chives if desired.

Cooking Tips:

- If you can't find double-smoked bacon, any good quality bacon will work.

- Feel free to substitute or add other seafood of your choice, such as shrimp or haddock.

- Cleaning leeks thoroughly is important; slice them lengthwise and rinse under running water to remove any trapped dirt.

- For a thicker chowder, you can make a roux with butter and flour before adding your liquids.

This comforting and soul-warming recipe comes to you courtesy of The Canteen Cooks. Be sure to check out their YouTube channel for more delicious creations: https://www.youtube.com/@TheCanteenCooks

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