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1. Sauté the VegetablesIn 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 PotatoesAdd 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 DairyReduce 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 SeafoodGently 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 ServeRemove 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.

Nova Scotia Seafood Chowder Recipe

Nova Scotia Seafood Chowder Recipe – Creamy Maritime Comfort in a Bowl
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Prep Time15 minutes
Cook Time25 minutes
Servings:6 generous bowls
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.
Stir in the Dairy
  1. 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.
Add the Seafood
  1. 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).
Garnish and Serve
  1. 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.