Nova Scotia Seafood Chowder

Warm, creamy, and loaded with fresh Atlantic seafood, this Nova Scotia Seafood Chowder is the ultimate bowl of comfort. A beloved East Coast Canadian classic, this dish features tender chunks of fish, scallops, shrimp, and hearty potatoes simmered in a rich, velvety broth. It’s the kind of meal that feels like a hug in a bowl—perfect for cozy nights, family dinners, or when you’re craving something soul-satisfying and coastal-inspired.

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Why You’ll Love This Recipe
Creamy & Satisfying – A rich, velvety chowder without being too heavy
Packed with Seafood – Use a mix of your favorites for layered ocean flavor
Hearty & Wholesome – Loaded with potatoes, vegetables, and protein
Classic East Coast – A Nova Scotia staple with authentic taste
Perfect for Any Season – Cozy in winter, light enough for summer

Ingredients You’ll Need

For the Chowder Base:
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely diced
2 celery stalks, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups seafood stock or fish broth (or low-sodium chicken broth)
1 cup milk
1 cup heavy cream or half-and-half

Seafood Mix (1½ to 2 lbs total):
½ lb haddock or cod, cut into bite-sized chunks
½ lb salmon or halibut, cut into chunks
½ lb shrimp or scallops
¼ cup mussels or clams (optional, cleaned and steamed)

Vegetables & Seasoning:
2 medium potatoes, peeled and diced
½ teaspoon dried thyme
¼ teaspoon black pepper
Salt to taste
1 tablespoon chopped fresh parsley or chives (for garnish)
1 bay leaf

Tools You’ll Need
Large soup pot or Dutch oven
Ladle
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Sauté Aromatics
In a large pot, heat butter and olive oil over medium heat
Add onions, celery, and carrots and cook for 5–6 minutes until softened
Stir in minced garlic and cook for 1 more minute until fragrant

Step 2: Add Flour and Stock
Sprinkle flour over the vegetables and stir well to coat
Cook for 1–2 minutes to remove raw flour taste
Slowly pour in the seafood stock while stirring
Add diced potatoes, thyme, bay leaf, and pepper
Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender

Step 3: Add Seafood
Add haddock, salmon, and shrimp (or scallops) to the pot
Simmer for another 6–8 minutes until seafood is opaque and just cooked through
Avoid over-stirring to keep fish in nice chunks

Step 4: Finish with Cream
Stir in milk and cream
Simmer gently for 3–4 minutes to heat through
Do not let the chowder boil after adding dairy
Taste and season with salt as needed

Step 5: Serve and Garnish
Remove bay leaf
Ladle into bowls and top with chopped parsley or chives
Serve hot with crusty bread or biscuits on the side

Tips for the Best Chowder
Use Fresh Seafood – Fresh haddock, cod, or shellfish really shine
Add Seafood at the End – Prevents overcooking and keeps texture tender
Don’t Boil the Cream – Gentle heat keeps it from separating
Balance the Flavors – A pinch of salt, a squeeze of lemon, or dash of hot sauce brightens it
Make it a Meal – Serve with salad and bread for a full Nova Scotia-style dinner

Serving Suggestions
Crusty sourdough bread or warm biscuits
A sprinkle of crispy bacon or smoked paprika on top
A side of coleslaw or pickled vegetables for contrast
Glass of chilled white wine or sparkling water with lemon
Crackers or oyster crackers for a classic touch

How to Store and Reheat

Storing:
Cool chowder completely
Store in an airtight container in the fridge for up to 3 days

Reheating:
Stovetop – Heat gently over low heat, stirring frequently. Do not boil
Microwave – Reheat in 30-second bursts, stirring in between
Add a splash of broth or milk if it thickens during storage

Freezing:
Best without the dairy – Freeze the base after cooking the vegetables and seafood
Add cream and milk after thawing and reheating for best texture

Frequently Asked Questions

Can I use frozen seafood?
Yes, just thaw it first and pat it dry before adding to the pot

Can I make this dairy-free?
Substitute the milk and cream with full-fat coconut milk or a non-dairy cream alternative

What if I don’t have seafood stock?
Low-sodium chicken broth or vegetable broth are great substitutes

Can I add corn or other veggies?
Absolutely—corn, leeks, or peas add great color and sweetness

Is this chowder gluten-free?
Yes, if you use cornstarch instead of flour as the thickener

Final Thoughts
This Nova Scotia Seafood Chowder is creamy, comforting, and bursting with coastal flavor. It’s a dish that feels both rustic and refined—perfect for a casual family dinner or a celebration with friends. Whether you’re on the Atlantic coast or craving a taste of it, this chowder brings warmth, richness, and tradition straight to your table.
Try it once and you’ll see why it’s a Canadian classic!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Canadian

Nutritional Information (Per Serving, serves 6):
Calories: 375 | Protein: 27g | Carbohydrates: 22g | Fat: 21g | Fiber: 2g | Sodium: 540mg

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