Nova Scotia Seafood Chowder

There’s something truly magical about a bowl of Nova Scotia Seafood Chowder — creamy, hearty, and filled with the fresh flavors of the sea. This cozy East Coast classic brings comfort and nostalgia in every spoonful. Whether it’s a chilly evening or a weekend family meal, this chowder captures that warm, seaside feeling that makes Nova Scotian cooking so beloved.

With tender chunks of seafood, buttery potatoes, and a rich, velvety broth, this dish feels fancy but comes together easily with simple, wholesome ingredients. It’s the kind of recipe that fills your kitchen with comforting aromas and brings everyone to the table.

Recipe Info

Ingredients You’ll Need

For the Chowder Base:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 large carrot, diced
• 3 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 cup whole milk
• Salt and pepper, to taste

For the Seafood Mix:

• ½ lb shrimp, peeled and deveined
• ½ lb scallops
• ½ lb haddock or cod, cut into chunks
• ½ lb mussels or clams (optional)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice (for brightness)

Step-By-Step Instructions

1. Sauté the base vegetables:
   In a large pot, melt butter with olive oil over medium heat. Add onion, garlic, celery, and carrot. Cook for 5–7 minutes, stirring often, until softened and fragrant.
2. Add the potatoes and stock:
   Stir in the diced potatoes and pour in the seafood stock. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until potatoes are fork-tender.
3. Make it creamy:
   Add milk and heavy cream to the pot. Stir gently and bring back to a low simmer (don’t let it boil — this keeps it silky smooth).
4. Add the seafood:
   Carefully add shrimp, scallops, fish, and mussels. Cook for 5–8 minutes, or until seafood is just opaque and tender. Avoid overcooking.
5. Season and finish:
   Add salt, pepper, parsley, and a splash of lemon juice. Taste and adjust seasoning to your liking.
6. Serve warm:
   Ladle into bowls and garnish with extra parsley or a pat of butter for that glossy finish.

Helpful Notes & Tips

• Don’t overboil the dairy! Keep your heat low after adding milk and cream to prevent curdling.
• Use fresh or frozen seafood: Frozen works perfectly — just thaw and pat dry before cooking.
• Thicker chowder: Mash a few potato chunks in the pot for natural creaminess.
• Storage: Keep leftovers in the fridge for up to 2 days; gently reheat on low heat.

Recipe Variations

• Smoky flavor twist: Add diced bacon at the start for a smoky, savory depth.
• Lighter version: Use half-and-half instead of cream and skip the butter.
• Vegetable chowder: Add corn, peas, or diced zucchini for extra texture and color.

Serving Suggestions

• Serve with buttery biscuits, crusty bread, or oyster crackers for dipping.
• Pair with a fresh green salad or steamed asparagus for a light and balanced meal.
• A sprinkle of fresh dill or chives adds a lovely herbal brightness.

Conclusion

This Nova Scotia Seafood Chowder is more than just a meal — it’s comfort in a bowl. It’s the perfect dish for when you crave something hearty yet wholesome, with a touch of seaside nostalgia. Share it with friends, serve it at a cozy family dinner, or enjoy it on a quiet evening at home. One spoonful, and you’ll be transported straight to the coastal charm of Nova Scotia.