This time of the year is ideal to cook some food from Nova Scotia and get inspired by the smells. Probably the most typical local meal is seafood chowder, and it’s so delicious.
I thought you might be interested in learning how to cook this classic. The recipe is from Taste of Nova Scotia.
Nova Scotia Seafood Chowder
|3 oz||Nova Scotia lobster|
|3/4 cup||onions, diced|
|1/2 cup||carrots, diced|
|1/2 cup||celery, diced|
|3/4 cup||yellow-fleshed potatoes, diced|
|1 sprig of||thyme|
|5 springs of||dill, chopped|
|3/4 cup||heavy cream|
|1/3 cup||Nova Scotia white wine|
|3 tsp||cornstarch (optional)|
Serves: 4-5 people
- To start the base, melt 1 tbsp butter in a large pot over medium heat.
- Add diced carrots, celery and onions. Sweat (by covering) until onions are translucent; then add a sprig of fresh thyme.
- Add cornstarch to the pan if a thicker consistency is desired.
- Deglaze the pan with white wine until liquid is reduced by half.
- Add the cream and milk; simmer over low heat for 10 minutes.
- Add the diced potatoes and cook until almost fork tender.
- Melt 2 tbsp butter in another pan, over medium heat and add all seafood.
- Once the clams and mussels have opened, transfer seafood into the chowder base.
- Add dill, and season to taste with salt and pepper. Garnish with fresh dill (optional).
Nova Scotians usually bake their own bread rolls and serve them hot with the chowder.
Enjoy your meal…..