If you’re craving a comforting, hearty dish that bursts with fresh ocean flavors, this Nova Scotia Seafood Chowder Recipe is an absolute winner. Cozy yet refined, it brings together tender chunks of white fish, succulent shrimp, and sweet scallops all swimming in a creamy, herb-kissed broth, making every spoonful feel like a warm hug. It’s perfect for chilly evenings or whenever you want a taste of the Atlantic coast right at home, showcasing the best of Nova Scotia’s seafood treasures.
Ingredients You’ll Need
Every ingredient in this chowder plays an essential role, whether it’s building the creamy texture, layering savory depth, or delivering the fresh, briny taste of the sea. You’ll find these simple elements transform into a standout dish with vibrant flavors and a satisfying heartiness.
- Unsalted butter: Adds richness and helps sauté the veggies for a flavorful base.
- Small onion, diced: Provides a sweet, aromatic foundation that complements the seafood perfectly.
- Celery, chopped: Brings a subtle crunch and freshness to the chowder’s texture.
- Garlic, minced: Infuses the broth with bold, savory notes that enhance the overall flavor.
- Potatoes, peeled and diced: Add body and creaminess as they soften, making the chowder satisfyingly thick.
- Fish stock or seafood broth: This deeply flavorful liquid is the heart of the chowder, grounding all the ingredients in ocean essence.
- Heavy cream: Creates a luscious, velvety texture that envelops every bite.
- Milk: Lightens the mixture slightly, balancing the cream without losing richness.
- Dried thyme: Herbaceous and earthy, thyme elevates the broth’s complexity.
- Old Bay seasoning (or seafood seasoning): Adds a signature maritime spice blend with a touch of heat and warmth.
- Salt and pepper: Essential for highlighting and rounding out all the flavors.
- Haddock or other white fish, cut into chunks: The star protein with a delicate, flaky texture that melds beautifully into the chowder.
- Shrimp, peeled and deveined: Adds sweetness and a slightly springy bite to contrast the creamy broth.
- Scallops, cut into quarters: Rich and tender, they bring a luxurious touch to this hearty meal.
- Fresh parsley, chopped: For a bright, herbal note and lovely color on top.
- Lemon juice (optional): A fresh burst of acidity that lifts the chowder and adds a zesty finish.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté the Aromatics
Begin by melting the unsalted butter in a large pot over medium heat. Toss in the diced onion, celery, and minced garlic, allowing them to soften and become fragrant over about 5 minutes. This step is crucial because it builds a savory and aromatic foundation that will infuse the entire chowder with depth and warmth.
Step 2: Add Potatoes and Broth
Once the veggies are tender, add the diced potatoes to the pot and pour in the fish stock or seafood broth. Bring everything to a gentle simmer, letting the potatoes cook for 10 to 12 minutes until they are perfectly tender. The potatoes start to thicken the chowder naturally while soaking up that lovely seafood flavor.
Step 3: Stir in Cream and Seasonings
Now it’s time to fold in the heavy cream and milk, giving the chowder its classic creamy texture. Add the dried thyme, Old Bay seasoning (or your preferred seafood seasoning), and season with salt and pepper to taste. Let the chowder return to a light simmer, stirring occasionally to meld the flavors beautifully.
Step 4: Add the Seafood
Gently introduce the haddock, shrimp, and scallops to the pot, careful not to stir too vigorously, which might break up the delicate seafood. Cook for 5 to 7 minutes more, until the seafood is cooked through but still tender and luscious. This step is where the Nova Scotia Seafood Chowder Recipe truly shines, celebrating fresh, high-quality maritime ingredients.
Step 5: Finish with Fresh Parsley and Lemon
Right before serving, stir in freshly chopped parsley for a pop of color and herbaceous brightness. If you like a fresh note cutting through the richness, add a squeeze of lemon juice—this optional step adds a lovely zing that elevates the entire dish.
Step 6: Serve and Enjoy
Ladle your steaming chowder into bowls and prepare to be delighted. The creamy broth, tender seafood, and comforting potatoes make this a meal worth savoring again and again.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
Simple garnishes like a sprinkle of extra chopped parsley or a dash of cracked black pepper add visual appeal and an outstanding fresh aroma that pairs well with the chowder’s creamy richness. A small drizzle of chili oil or a few crispy bacon bits can also add a surprising kick if you’re feeling adventurous.
Side Dishes
Crusty bread, ideally a rustic sourdough or buttery garlic toast, is perfect for dipping into the velvety chowder. Alternatively, serve with classic oyster crackers or a light green salad with a tangy vinaigrette to cut through the chowder’s richness.
Creative Ways to Present
For a special touch, serve your Nova Scotia Seafood Chowder Recipe in individual hollowed-out bread bowls. Another fun idea is to present it with a seafood platter on the side so guests can customize with extra boiled shrimp or smoked salmon. These little touches make the meal feel festive and truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator within two hours of cooking. It will stay fresh for up to 2 days, and the flavors tend to deepen beautifully overnight, making your second serving just as delightful, if not better.
Freezing
Since the chowder contains cream and delicate seafood, freezing can alter its texture. If you want to freeze, consider doing so before adding seafood and cream—freeze the broth and potato base separately. When ready to eat, thaw and add fresh seafood and cream for best results.
Reheating
Reheat leftover chowder gently on low heat in a saucepan, stirring frequently to avoid curdling the cream. Add a splash of milk or cream if it seems too thick. Avoid boiling to keep the seafood tender and the chowder silky smooth.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! While haddock, shrimp, and scallops are traditional, you can substitute with cod, lobster, clams, or mussels depending on what’s fresh and available. Just adjust cooking times accordingly to avoid overcooking delicate seafood.
Is fish stock necessary, or can I use chicken broth?
Fish stock or seafood broth is highly recommended because it imparts that authentic ocean flavor essential to this chowder. Using chicken broth will still work in a pinch but will give the chowder a different, less distinctive taste.
How spicy is the Nova Scotia Seafood Chowder Recipe?
The chowder has a mild warmth thanks to the Old Bay seasoning, which adds a gentle kick without being overpowering. You can always adjust the amount or add a pinch of cayenne pepper if you want more heat.
Can I make this chowder dairy-free?
Yes! Use coconut milk or a creamy nut milk alternative instead of cream and milk, and swap the butter for olive oil or a dairy-free spread. The flavor will differ slightly, but you’ll still have a delicious and creamy seafood chowder.
What’s the best way to reheat without losing flavor?
Reheat slowly on the stovetop over low heat, adding a bit of milk if it thickens too much. Avoid microwaving at high power to keep the texture smooth and the seafood tender. Stir often to heat evenly and prevent scorching.
Final Thoughts
Nothing quite beats the cozy, indulgent feeling of sitting down with a bowl full of this Nova Scotia Seafood Chowder Recipe. It’s a celebration of simple, fresh ingredients that come together to create something truly unforgettable. I encourage you to dive into this recipe soon — it’s a wonderful way to share a taste of the sea and warm up your kitchen with every spoonful!
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Nova Scotia Seafood Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
A creamy and comforting Nova Scotia Seafood Chowder featuring fresh haddock, shrimp, and scallops simmered with potatoes, vegetables, and a blend of herbs and cream. This traditional chowder is perfect for a satisfying meal that highlights the fresh flavors of the sea.
Ingredients
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
Liquids and Seasonings
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper to taste
Seafood
- 1/2 pound haddock or other white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops, cut into quarters
Finishing Touches
- 1/2 cup fresh parsley, chopped
- 2 tablespoons lemon juice (optional, for a fresh finish)
Instructions
- Sauté vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.
- Add potatoes and broth: Add the diced potatoes to the pot, then pour in the fish stock or seafood broth. Bring the mixture to a simmer and cook for about 10-12 minutes, or until the potatoes are tender.
- Add cream and seasonings: Stir in the heavy cream, milk, thyme, Old Bay seasoning, salt, and pepper. Bring the mixture to a simmer again, stirring occasionally.
- Add seafood: Gently add the haddock (or white fish), shrimp, and scallops to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the flavors have melded.
- Finish with parsley and lemon: Stir in the fresh parsley and lemon juice, if desired, and adjust seasoning to taste.
- Serve: Ladle the chowder into bowls and enjoy with crusty bread or crackers.
Notes
- Use fresh seafood for the best flavor and texture.
- If fish stock or seafood broth is unavailable, clam juice or vegetable broth can be a substitute.
- The lemon juice is optional but adds a bright, fresh finish to the chowder.
- Adjust the thickness of the chowder by adding more milk or cream if desired.
- This chowder can be prepared a day ahead and reheated gently on the stovetop.
