This might be your new favorite seafood chowder recipe

Durty Nelly's seafood chowder.
(Glenn Koenig / Los Angeles Times)

Rich and creamy, with large pieces of firm white fish, shrimp, scallops and tender vegetables, it’s hard to beat a hearty bowl of chowder. This recipe, from Durty Nelly’s Irish pub in Nova Scotia, makes a generous amount — enough if you’re serving family or company — and the flavors continue to improve with time. Best of all? It’s ready in less than an hour. Serve it alongside a basket of warm biscuits for the perfect cool weather meal.


Total time: 45 minutes | Makes 10½ cups

2 large boiling potatoes, diced

1½ cups diced onion

1½ cups diced carrots

1½ cups diced celery

¼ cup plus 2 tablespoons butter, divided

1 quart water

1½ tablespoons fish base, preferably Minor’s

1 cup whipping cream

¼ teaspoon dried dill

¼ teaspoon dried thyme

¼ cup flour

8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces


6 ounces shrimp

6 ounces scallops

Salt and pepper

1. In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

2. In a large, heavy-bottomed saucepot, saute the diced onion, carrots and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

3. In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

4. Add the fish, shrimp and scallops to the chowder just before serving and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.

Each of 8 servings: Calories 341; Protein 14 grams; Carbohydrates 26 grams; Fiber 3 grams; Fat 20grams; Saturated fat 13 grams; Cholesterol 111 mg; Sugar 4 grams; Sodium 518 mg.

Love cooking as much as I do? Follow me @noellecarter



You’ll love this simple recipe for barbecue beans

Try this Italian sausage and kale gratin for dinner tonight

Persimmons are in season. Here are some of our favorite recipes