Description
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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Ingredients
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
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
Notes
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