Easy Nova Scotia Seafood Chowder Recipe | Creamy Atlantic Coast Comfort Food

A Maritime Classic

Nova Scotia seafood chowder is a dish that embodies the heart of Atlantic Canada. Creamy, hearty, and brimming with the bounty of the sea, it’s a recipe that feels both comforting and celebratory. From lobster and scallops to haddock and clams, each spoonful delivers layers of flavor that showcase the region’s rich culinary heritage. This chowder is more than just food—it’s a tradition, often served at coastal inns, family gatherings, and festive occasions. Its appeal lies in its balance: indulgent yet approachable, luxurious yet rustic. Whether you’re preparing it for a cozy family dinner or as the centerpiece of a holiday feast, this chowder promises warmth and authenticity. In this guide, you’ll find step-by-step instructions to achieve the perfect texture and flavor, ensuring your chowder is creamy but not heavy, with seafood as the star.

What Is Nova Scotia Seafood Chowder?

Nova Scotia seafood chowder is a rich, creamy soup that highlights the best of Atlantic seafood. Traditionally, it features lobster, scallops, shrimp, haddock, cod, and clams, though variations may include crab or mussels. Its roots lie in Maritime tradition, where fishermen and families crafted hearty meals from the day’s catch. Unlike overly thick chowders, Nova Scotia’s version is known for its balanced creaminess—velvety but light enough to let the seafood shine. The broth is enriched with cream or milk, layered with aromatics like onion, celery, and carrots, and finished with tender potatoes for substance. This chowder is iconic because it celebrates freshness and simplicity, elevating humble ingredients into a dish that feels indulgent yet true to its coastal origins. Served steaming hot with bread or biscuits, it remains a staple of East Coast hospitality and a culinary symbol of Nova Scotia.

Ingredient Overview

Seafood: Lobster, scallops, shrimp, haddock, cod, clams, and crab create depth and variety. Combining shellfish and finfish ensures a layered flavor profile.

Vegetables: Potatoes provide body, while carrots, celery, and onions add sweetness and aromatic balance.

Base: Butter forms the foundation, with flour optional for thickening. Cream or milk delivers the signature velvety texture.

Seasonings: Salt and pepper are essential. Thyme, bay leaf, and parsley add herbal notes.

Optional accents: Bacon introduces smokiness, white wine adds acidity, and dill contributes freshness.

Tip: Use a mix of shellfish and finfish for authentic depth of flavor.

Step-by-Step Instructions

1. Prep seafood: Clean, shell, and cut lobster, scallops, shrimp, haddock, cod, and clams into bite-sized pieces.
2. Cook aromatics: In a large pot, melt butter. Sauté onion, celery, and carrots until softened and fragrant.
3. Add potatoes: Stir in diced potatoes. Cover with stock and simmer until tender.
4. Build broth: Add cream or milk, season with salt, pepper, thyme, and bay leaf. Simmer gently to meld flavors.
5. Add seafood: Begin with firm fish like haddock and cod. Once nearly cooked, add lobster, clams, shrimp, and scallops. Simmer gently until seafood is just cooked through.
6. Finish: Remove bay leaf. Garnish with parsley. Serve hot with crusty bread or biscuits.

Tip: Add delicate seafood (shrimp, scallops) last to avoid overcooking.

Flavor Variations & Add-Ons

• Smoked haddock chowder for depth.
• Bacon-infused chowder for smokiness.
• Dairy-free version with coconut milk.
• Spicy chowder with paprika or cayenne.

Serving Suggestions

Pair chowder with crusty bread or biscuits to soak up the creamy broth. Serve alongside a crisp white wine, sparkling cider, or even a light beer to balance richness. Garnish with fresh herbs like parsley or dill for brightness, or add oyster crackers for crunch. This chowder works beautifully as a main course at family dinners or as an elegant starter at festive gatherings.