Nova Scotia Seafood Chowder: Best Recipe

Indulge in the creamy, comforting richness of Nova Scotia seafood chowder, a beloved coastal dish brimming with fresh Atlantic seafood. Featuring tender haddock, shrimp, scallops, and lobster (or crab), this chowder strikes the perfect balance between rustic charm and refined flavor.

Ideal for a cozy family meal or an impressive starter, this recipe celebrates the wholesome, high-quality ingredients of Canada’s East Coast.

Ingredients (Serves 4–6)

• 1 tbsp butter
• 1 small onion, finely chopped
• 1 celery stalk, diced
• 1 carrot, diced
• 2 cups potatoes, peeled and cubed
• 2 cups seafood stock (or fish stock)
• 1 bay leaf
• 1 cup milk
• 1 cup heavy cream
• 1 cup cooked lobster meat (or crab)
• 1 cup shrimp, peeled and deveined
• 1 cup white fish (such as haddock or cod), cubed
• 1 cup scallops, cleaned and patted dry
• Salt and pepper, to taste
• Chopped fresh parsley or chives, for garnish
• Optional: Pinch of smoked paprika

Step-by-Step Instructions

1. Sauté the Vegetables
   In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, cooking until softened and aromatic—about 5 minutes.
2. Simmer the Potatoes
   Stir in the potatoes, seafood stock, and bay leaf. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the potatoes are tender.
3. Add the Dairy
   Lower the heat and gently stir in the milk and heavy cream. Warm the mixture without boiling, letting it simmer for 5 minutes to meld the flavors.
4. Incorporate the Seafood
   Fold in the lobster, shrimp, scallops, and white fish. Cook on low heat for 4–6 minutes, until the seafood is opaque and cooked through. Season with salt, pepper, and smoked paprika (if using).
5. Serve & Enjoy
   Discard the bay leaf. Ladle the chowder into bowls and garnish with fresh herbs. Serve warm with crusty bread or tea biscuits for a true East Coast experience.

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Secrets to the Best Seafood Chowder

• No fresh seafood? High-quality frozen shrimp or fish works well—just thaw before adding.
• Prefer a thicker chowder? Lightly mash some cooked potatoes into the broth before stirring in the dairy.
• Brighten rich flavors with a splash of white wine or lemon juice, especially when using lobster or crab.
• Tastes even better the next day! Leftovers make a delicious, hearty lunch.

Perfect Pairings

• Classic East Coast style: Serve with warm, buttery tea biscuits.
• Rustic comfort: Enjoy with crusty sourdough or multigrain bread.
• For a balanced meal: Add a crisp green salad or tangy coleslaw.

Common Questions

Can I make this ahead?
Absolutely! The flavors deepen over time. Reheat gently (don’t boil) to keep the seafood tender.

What seafood should I use?
Haddock, shrimp, scallops, and lobster or crab are traditional, but clams or salmon also work.

Can I freeze it?
It’s best fresh, but you can freeze it. Note: The cream may separate slightly when reheated.

Is seafood stock necessary?
It delivers the most authentic taste, but chicken or vegetable broth can be used for a milder flavor.

Read Also About The Natural Mounjaro Recipe

Nova Scotia Seafood Chowder: Best Recipe

This creamy East Coast classic celebrates the bounty of the Atlantic with tender haddock,

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings:4 Servings

Ingredients Method

Ingredients

  

• 1 tablespoon butter
• 1 small onion finely chopped
• 1 celery stalk diced
• 1 carrot diced
• 2 cups potatoes peeled and cubed
• 2 cups seafood stock or fish stock
• 1 bay leaf
• 1 cup milk
• 1 cup heavy cream
• 1 cup cooked lobster meat or crab
• 1 cup shrimp peeled and deveined
• 1 cup white fish such as haddock or cod, cubed
• 1 cup scallops cleaned and patted dry
• Salt and pepper to taste
• Chopped fresh parsley or chives for garnish
• Optional: Pinch of smoked paprika

Method

 

1. Sauté the Vegetables
2. In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are soft and fragrant—about 5 minutes.
3. Simmer the Potatoes
4. Add the cubed potatoes, seafood stock, and bay leaf to the pot. Bring to a boil, then reduce the heat and let it simmer gently for about 10 minutes, or until the potatoes are fork-tender.
5. Stir in the Dairy
6. Reduce the heat to low. Stir in the milk and heavy cream. Warm the mixture gently—do not allow it to boil. Simmer for another 5 minutes to allow the flavors to blend.
7. Add the Seafood
8. Gently fold in the lobster meat, shrimp, scallops, and cubed white fish. Continue to cook over low heat for 4 to 6 minutes, just until the seafood is fully cooked and opaque. Season with salt, pepper, and smoked paprika (if using).
9. Garnish and Serve
10. Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread or traditional tea biscuits on the side