Nova Scotia Seafood Chowder

Creamy, Hearty, and Straight from My Kitchen

There’s something magical about a big pot of chowder bubbling away on the stove — especially when it’s packed with fresh Atlantic seafood. This Nova Scotia Seafood Chowder is one of those soul-warming recipes I come back to every time the wind picks up or I just need a cozy, one-pot meal that feels like home.

It’s creamy, loaded with haddock, shrimp, scallops, and lobster, and beautifully seasoned with fresh herbs. Whether you’re from the Maritimes or just wish you were, this chowder brings a taste of the coast into your own kitchen.

Ingredients

• 12 large scallops (fresh or thawed, dried with paper towel)
• 4 cups water
• 2 large potatoes, unpeeled and chopped into ½-inch cubes
• 2 large carrots, sliced into ¼-inch coins
• 1 tsp salt, divided
• 3 cups 35% whipping cream
• 1 cup haddock, cut into bite-sized chunks
• 1 cup cooked lobster, chopped
• 18 large shrimp, tails off and deveined (chopped or whole)
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh dill, finely chopped
• ¼ tsp ground black pepper
• 2 tbsp oil or butter (for pan-searing the scallops and sautéing)

What You’ll Need

• A large heavy-bottomed pot (6-quart or similar)
• Measuring cups and spoons
• Wooden spoon
• Paper towels
• Tongs
• Slotted spoon (optional)

How to Make It

1. Prep the Scallops
Place your scallops between sheets of paper towel and gently press to remove excess moisture. A dry surface helps them sear beautifully.

2. Sear the Scallops
In your large pot, heat a splash of oil or butter over medium-high. Carefully add the scallops and sear for 2–3 minutes per side until golden. Transfer them to a plate and set aside.

3. Simmer the Veggies
Add the water, potatoes, carrots, and half the salt to the pot. Scrape up any golden bits from the bottom for extra flavor. Bring to a boil, then lower the heat and simmer for 12–15 minutes, until the veggies are fork-tender.

4. Pour in the Cream
Stir in the whipping cream and bring it back to a gentle simmer. Let it cook for 10 minutes, uncovered, to thicken slightly and let the flavors blend.

5. Add the Seafood
Gently stir in the haddock, lobster, and shrimp. Let it all simmer for 5 minutes, just until the seafood is perfectly cooked through.

6. Finish with Herbs and Seasoning
Add the chives, dill, black pepper, and remaining salt. Taste and adjust the seasoning if needed.

7. Serve The Nova Scotia Seafood Chowder
Ladle into bowls, making sure every serving has a little bit of everything. Top each bowl with a couple of golden seared scallops and a sprinkle of dill. I love serving this with warm rolls or buttery biscuits for dipping.

Tips from My Kitchen

• Scallops on Top: For the best presentation (and flavor!), I love searing the scallops separately and placing them on top. But if you’re short on time, you can gently poach them in the chowder with the other seafood.
• Handle with Care: Haddock is a delicate fish. Stir slowly to keep it from breaking up.
• Even Better the Next Day: The flavors deepen overnight. If you can wait, reheat it gently the next day — it’s worth it.
• How to Store: Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat slowly on the stovetop or in the microwave at 50% power until steamy.
• Freezer-Friendly? I don’t recommend freezing creamy chowder — the texture changes and not in a good way.

Why I Love Nova Scotia Seafood Chowder

This chowder is the kind of dish that doesn’t just warm you up — it fills your kitchen with the kind of scent that brings everyone to the table. It’s nostalgic, simple, and bursting with flavor from the sea. The best part? It only takes one pot and a little patience to make something truly special.

Whether you’re serving it to company or curling up with a bowl on your own, this Nova Scotia Seafood Chowder is a recipe you’ll want to save, share, and make again.

Recipe & Photo Credit

This version is adapted from the beautiful recipe at kellyneil.com, which also features stunning photos of the original chowder served at Cabot Links. Be sure to check it out if you’re looking for more East Coast inspiration.