In a large pot, melt 2 tablespoons of butter over medium heat until bubbly. Add diced onions, celery, and carrots, sautéing for 3-4 minutes until they soften and become fragrant.

Stir in the minced garlic and continue to cook for another minute until the garlic turns golden, stirring frequently to prevent burning.

Next, add the peeled and diced potatoes, followed by 4 cups of seafood stock to the pot. Increase the heat to bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes, or until the potatoes are tender when pierced with a fork.

Lower the heat to a simmer, then pour in 1 cup of heavy cream and 1 cup of whole milk, stirring to combine.

Season the chowder with salt, black pepper, and thyme, mixing well. Let it gently warm on low heat for 5 minutes, avoiding boiling to maintain a creamy texture.

Gently fold in your choice of seafood—cubed white fish, shrimp, and scallops—into the chowder. If using, add mussels or clams now as well.

Simmer on low for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened, releasing their briny flavor into the chowder.

Remove the chowder from heat and stir in chopped fresh parsley and a squeeze of lemon juice for brightness.

Taste and adjust seasoning as needed by adding more salt or pepper, ensuring a delightful balance in your Nova Scotia Seafood Chowder.

Ladle the rich and creamy chowder into warm bowls, pairing it with crusty bread or crackers for a satisfying meal.

Optionally, garnish with additional parsley for a pop of color and freshness, inviting your family and friends to dig in!