In the small Acadian villages of South-West Nova Scotia, seafood chowder isn’t just a meal — it’s a tradition steeped in heritage. This chowder stands apart with its beautiful signature orange hue, a mark of skill every Acadian cook takes pride in achieving. Surprisingly, the color doesn’t come from tomatoes but from lobster, lobster tomalley, and a careful cooking method passed down through generations.
Simple, hearty, and deeply flavorful, this chowder uses only what the land and sea provide — potatoes, fish, lobster, scallops, cream, and a few pantry staples. Best of all, it tastes even better the next day, making it perfect for family gatherings or a cozy night by the fire.
Ingredients
- 8 cups potatoes, peeled & cubed
- 4 cups salted water
- 1 tbsp olive oil
- ½ – ¾ cup butter (divided)
- ½ cup onion, puréed
- ¼ cup white wine
- 1 lb scallops
- 2 lbs lobster, chopped
- 2 lbs haddock
- 1 tbsp vinegar
- 2–3 cups cream (18%–35%; mix for desired richness)
- 1 (2.5 oz) can lobster paste (tomalley)
- Kosher salt (for seasoning each step)
- Sea salt (to taste, at the end)
- Freshly ground black pepper
Step-by-Step Instructions
Step 1 – Cook the Potatoes
Peel and cube the potatoes. Place them in a large pot with 4 cups of salted water. Bring to a boil, then simmer until just fork-tender, about 12–15 minutes.
Step 2 – Prepare the Onion Base
Purée or finely grate the onion (about ½ cup). In a frying pan over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Sauté the onion with a pinch of kosher salt and pepper until fragrant and lightly golden. Deglaze the pan with white wine, scraping up the browned bits. Reduce slightly, then add this mixture to the pot with the potatoes.
Step 3 – Sear the Scallops
Wipe the frying pan clean. Heat over medium-high with a bit of canola oil and butter. Season scallops with kosher salt and pepper. Quickly sear on both sides to get a golden crust — do not cook through. Set aside.
Step 4 – Cream the Lobster
In the same pan, melt ¼ cup butter and add chopped lobster. Season lightly, then add vinegar. Pour in the cream and cook until the mixture thickens into a rich sauce.
Step 5 – Cook the Haddock
When the potatoes are ready, add haddock to the pot. Simmer until the fish just begins to flake apart.
Step 6 – Combine Everything
Gently stir in the seared scallops and the creamed lobster mixture.
Step 7 – Add the Lobster Paste (Tomalley)
Melt ¼ cup butter in the frying pan, then sauté the lobster paste until fragrant. Add it to the pot. This is the step that gives the chowder its famous orange color.
Step 8 – Season and Serve
Taste and adjust seasoning with sea salt and pepper. Add more cream if desired for a richer consistency. Serve immediately, or let it rest and reheat later for even deeper flavor.
Final Thoughts
This Acadian Nova Scotia Seafood Chowder is more than a recipe — it’s a reflection of coastal life, heritage, and tradition. With its creamy base, tender fish, sweet lobster, and the pride of its signature orange hue, it’s a dish that brings people together around the table. Whether served at a family gathering or enjoyed alone by the fire, each spoonful is a celebration of Acadian culture and the bounty of the sea.