Recipe by Ashley_86
"Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salmon, cut into chunks
cod, cut into chunks
shrimp, peeled and deveined
cooked lobster meat, shredded
1 (6 ounce) can
crabmeat, drained and flaked
2 (6.5 ounce) cans
chopped clams, drained
4 1/4 cups
heavy whipping cream
1 1/2 cups
butter, cut into chunks
salt and ground black pepper to taste
Wow, and more wow. I only made half, but this has to be one of the best chowders I ever tasted and made. Next time though, I will add more salmon for the simple reason I like salmon.
I made this exactly as the recipe called for. It is an expensive dish to make here. I found that you really need to measure the liquids out, as it was too 'liquidy' even after I drained off the water. The cooking time was a bit too long also. I love seafood chowder and even though this was good, I've had much better. Are you sure there's no thickening? After supper, I did drain off again half the liquid and I'm sure it will be much better now. I know you saiud your measures are 'approximate' but even so....we had to 'fish' for the seafood in the liquid. I've also noticed in your picture there is corn, the recipe never called for corn....
This is very similar to the recipe my mother makes (also east-coaster). She doesn't use crab but essentially subsitutes the amount of crab for more lobster. She also only uses haddock not cod and salmon and only uses 10% cream. Additionally, she uses cold water shrimp and puts them in with the veggies to cook. Finally, she adds a pinch or two of curry powder!
delish! took the fat content down a whack by using milk and half and half. still great. even better the next day.
I loved this recipe. AS the writer said throw'er in...I used all the ingredients i had....no lobster or clams...but had sole and prawns...
I especially loved this recipe for its ease of use and flexibility. I didn't skimp on the butter either...YUMM!!!! It doesn't need any changes. It is fabulous as it is. Nice though that you can make it your own. It is a great starting off point for many a yummy soup/chowder.
This was the best soup! I used catfish that my husband had caught instead of the tilapia (you could really use anything) I also added some Cajun seasoning and some old bay. I put the veggies and potatoes in a pot with 1 carton of chicken broth instead of the water and cooked until soft. So I just kept all of the chicken broth instead of dumping out half a pan of water, then added the rest.
"Best chowder you've made so far." touted my husband. Loved how creamy it was. Added parsley, garlic powder, and corn. Also added bacon as another reviewer suggested. I didn't have all of the seafood but even with razor clams, oysters, and small shrimp, was still yummy. Can't wait to try it with fresh salmon, cod and crab.
I loved this recipe. It is so flexible we add the seafood we love and a fresh bun and this is supper with my husband and I fighting for leftovers the next day. Thank you so much for posting Mom love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Nova Scotia Seafood Chowder
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 340
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a low-fat chowder that’s creamy and full of flavor.
See how to make creamy chowder with scallops, potatoes, and bacon.
See how to make a delicious Creole-style chowder.