Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Nova Scotia chowder

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Nova Scotia chowder

    • Preparation time: 35 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    40g wild rice
    15g butter
    1 large onion, finely chopped
    60g basmati rice
    1 litre fish stock
    125g waxy potatoes (eg Charlotte), peeled and cut into small chunks (about 2.5 cm square)
    125g asparagus spears
    170ml tub double cream
    350g smoked salmon fillets, skinned and cut into chunks
    150g scallops, halved horizontally if the scallops are big
    2½ tbsp chopped dill


    1. Put the wild rice in a small saucepan on its own and cover with water. (It takes longer to cook than white rice and doesn’t absorb flavours that well so is best to cook it on its own. It will take about 35 minutes – it never softens like regular rice and retains its nuttiness.)

    2. Heat the butter in a saucepan and sauté the chopped onion until soft but not coloured (about 12 minutes). Add the basmati rice and stock and bring to the boil. Season lightly. Reduce to a medium heat and leave to simmer for 10 minutes. Add the potatoes and continue to cook until both the potatoes and the rice are tender (about 15 minutes). Meanwhile, steam the asparagus for 3-4 minutes (they should feel tender when picked with the tip of a knife). 

    3. Add the cream to the stock, rice and potatoes and bring to the boil. Reduce the heat to a simmer and add the salmon and scallops. Simmer very gently until the fish is just cooked through (about 4–5 minutes). Drain the wild rice, rinse it under boiling water, add to the pan with the asparagus and dill and heat through. Check the seasoning and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars