Halifax Seafood Chowder

Hey Freaks! Kolbeigh van Keuken here, back with a dish steeped in history and brimming with flavour – a true taste of Halifax. Today, we're diving into a recipe for Halifax Seafood Chowder. This isn't just any chowder; it's a culinary reflection of the city's maritime heritage, passed down through generations of fishermen and families who relied on the bounty of the Atlantic. I remember my grandmother, bless her soul, making this every winter. The aroma would fill the house, a comforting promise of warmth and deliciousness. It’s a dish that speaks of resilience, community, and the enduring spirit of Halifax.

Halifax Seafood Chowder

This chowder is hearty, creamy, and packed with fresh seafood. It’s the perfect antidote to a chilly Halifax day. And, of course, it wouldn't be a Kolbeigh recipe without a little paprika to add a subtle warmth!

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 4 cups fish stock (or chicken stock – see substitution below!)
• 1 cup potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 lb mixed seafood (cod, haddock, scallops, mussels - whatever you can find!), roughly chopped
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp paprika
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in the fish stock, ensuring there are no lumps. Add the potatoes and thyme. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4. Reduce the heat to low and stir in the heavy cream. Season with pepper and paprika.
5. Add the seafood and cook until it is cooked through, about 5-7 minutes. Be careful not to overcook the seafood!
6. Taste and adjust seasoning with salt as needed.
7. Serve hot, garnished with fresh parsley. Crusty bread is a must for dipping!

Substitution Notes: Finding fresh seafood in Halifax can be tricky! If you can't get a mix, use whatever's available. Frozen seafood works great too! If you're really stuck, you can substitute the seafood with cooked chicken or even smoked sausage for a hearty, if not entirely authentic, chowder. And if you don't have fish stock, chicken stock is a perfectly acceptable substitute – it won't be *quite* the same, but it'll still be delicious!

Happy cooking, Freaks! Don't forget to share your creations with me – tag me on social media!