Nova Scotia Seafood Chowder Recipe
A Taste of the East Coast
Creamy, hearty, and rich with fresh Atlantic seafood, Nova Scotia seafood chowder is a coastal classic that brings the warmth of maritime kitchens to your table. Packed with tender chunks of haddock, shrimp, scallops, and lobster (or crab), this chowder blends comfort and elegance in one satisfying bowl.
Whether you’re serving it as a cozy family dinner or as a crowd-pleasing starter, this chowder is the perfect way to showcase simple, wholesome ingredients inspired by the Canadian East Coast.
Nova Scotia Seafood Chowder Recipe
Ingredients
Method
- Sauté the Vegetables
- 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.
- Simmer the Potatoes
- 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.
- 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.
- 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).
- 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.
Ingredients (Serves 4–6)
- 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
Step-by-Step Instructions
1. Sauté the Vegetables
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.
2. Simmer the Potatoes
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.
3. Stir in the Dairy
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.
4. Add the Seafood
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).
5. Garnish and Serve
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.
Tips for the Perfect Seafood Chowder
- If fresh seafood isn’t available, you can use high-quality frozen shrimp and fish. Just thaw them before adding to the soup.
- For a thicker chowder, lightly mash some of the cooked potatoes into the broth before adding the dairy.
- A splash of white wine or lemon juice can brighten the flavor, especially if using rich shellfish like lobster or crab.
- This chowder gets better with time—leftovers make an excellent next-day lunch.
Serving Suggestions
- Pair with warm, buttered tea biscuits for a traditional Nova Scotian touch.
- Serve with crusty sourdough or multigrain bread for a rustic dinner.
- Add a green salad or coleslaw on the side to round out the meal.
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes. The flavor actually deepens as it sits. Reheat gently over low heat and avoid boiling to preserve the texture of the seafood.
What seafood works best?
A mix of haddock, shrimp, scallops, and lobster or crab is classic. You can substitute with clams or salmon based on what you have on hand.
Can I freeze seafood chowder?
It’s best enjoyed fresh, but you can freeze it if needed. Just be aware the cream may separate slightly upon reheating.
Is seafood stock required?
Seafood or fish stock provides the most authentic flavor. In a pinch, chicken or vegetable broth can be used, but the taste will be milder.
Nova Scotia Seafood Chowder Recipe
Ingredients
Method
- Sauté the Vegetables
- 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.
- Simmer the Potatoes
- 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.
- 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.
- 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).
- 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.
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