Get ready to dive into a bowl of comfort and luxury with this Nova Scotia Seafood Chowder Recipe. This classic Maritime dish brings together the freshest scallops, haddock, lobster, and shrimp in a rich, creamy base that warms you from the inside out. It’s the perfect meal to cozy up with when the days get chilly, offering a true taste of Canada’s East Coast right in your own kitchen. The blend of tender seafood, buttery cream, and fresh herbs creates a chowder so satisfying, you’ll want to make it again and again.

Ingredients You’ll Need

The image shows an overhead view of fresh seafood and ingredients on a white marbled surface. In the center, a white speckled plate holds several pale, round scallops. Below, a large speckled bowl contains three types of seafood: light pink fish chunks on the left, bright red lobster pieces on the right, and gray shrimp at the bottom. Surrounding these are small white bowls filled with green chopped scallions, fresh dill, salt, and pepper. There is also an off-white pitcher with cream or sauce on the left and a white bowl filled with sliced orange carrots at the top right. The setup is bright and clean with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Nova Scotia Seafood Chowder Recipe plays a starring role, from the hearty potatoes that add body and texture to the delicate seafood that brings the ocean’s freshest flavors. These simple, wholesome ingredients come together in harmony to create a chowder that’s both rustic and elegant.

12 large scallops: Use fresh or thawed frozen scallops for the best sear and tender bite.
4 cups water: The base for cooking vegetables and blending flavors.
2 large potatoes: Unpeeled and chopped into ½ inch pieces to provide a creamy, chunky texture.
2 large carrots: Thinly sliced into coins to add a subtle sweetness and color.
1 teaspoon salt (divided): Enhances all the seafood and vegetable flavors without overpowering.
3 cups 35% whipping cream: The creamy heart of the chowder, lending richness and smoothness.
1 cup haddock: Fresh or thawed, cut into bite-sized pieces for tender fish morsels throughout.
1 cup cooked lobster: Chopped lobster adds a luxurious, sweet flavor making the chowder truly special.
18 large shrimp: Fresh or thawed, peeled and deveined for a burst of briny goodness.
2 tablespoons fresh chives: Adds a delicate oniony freshness and vibrant green color.
2 tablespoons fresh dill: Finely chopped, this herb elevates the chowder with bright, aromatic notes.
¼ teaspoon ground black pepper: Just a hint of pepper for warmth to balance the creaminess.

How to Make Nova Scotia Seafood Chowder Recipe

Step 1: Prepare and Sear the Scallops

Begin by drying your scallops well using paper towels; the drier they are, the better they’ll sear and develop a beautiful golden crust. Once dry, gently place them in a hot pot using tongs and cook for about 2 to 3 minutes per side until perfectly golden. Remove and set aside to keep the texture tender and the flavor pronounced.

Step 2: Simmer Vegetables

Add water, chopped potatoes, carrots, and half the salt to the pot. Use a wooden spoon to gently scrape up any browned bits from searing the scallops—those little bits are flavor gold! Bring this mixture to a boil, then lower it to a simmer and cook until the vegetables are tender, which takes about 12 to 15 minutes. This step builds a flavorful base for your chowder.

Step 3: Add Cream and Simmer

Pour in the 35% whipping cream and bring the chowder back to a gentle simmer. The cream will melt into the vegetables, turning the base rich and silky. Let this cook for about 10 minutes to meld those flavors beautifully.

Step 4: Incorporate Seafood

Now it’s time to add your haddock, lobster, and shrimp to the pot. Each seafood component brings its own unique taste and texture, creating a beautifully complex dish. Simmer everything together for about 5 minutes, just enough for the seafood to become tender without overcooking.

Step 5: Final Seasoning and Serve

Stir in the remaining salt, freshly ground pepper, chopped chives, dill, and don’t forget the scallops you seared at the start. Give it all a good stir to combine, adjusting seasoning if needed. Ladle the chowder into bowls and top each serving with the pan-seared scallops and a sprinkle of fresh dill for that extra pop of flavor and color.

How to Serve Nova Scotia Seafood Chowder Recipe

A large white pot filled with creamy soup, the surface showing a light yellow color mixed with green herbs spread evenly. In the center, a wooden spoon scoops up chunks of orange carrots, white potato pieces, and red lobster meat, all mixed with the cream base and some green herb bits. A woman's hand holds the pot handle on the left side, and the wooden spoon is held by another woman's hand on the right. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of fresh dill and vibrant chives on top of each bowl of chowder not only adds inviting color but also fresh herbal notes that cut through the richness beautifully. Some crispy bacon bits or a dash of smoked paprika can also add lovely texture and smoky depth if you want to experiment.

Side Dishes

This chowder shines when paired with warm, fluffy fresh rolls or buttery biscuits that are perfect for dipping into every last drop. A simple mixed greens salad dressed lightly with lemon vinaigrette offers a bright, crisp contrast, rounding out your meal perfectly.

Creative Ways to Present

Serve the chowder in rustic bowls that contrast the creamy soup with texture and warmth. For a special touch, float a cheese toast on top or garnish with a swirl of herb-infused olive oil. Inviting friends to gather with bread baskets and chowder bowls creates a cozy, communal experience anyone would relish.

Make Ahead and Storage

Storing Leftovers

Nova Scotia Seafood Chowder Recipe keeps well in the fridge for up to 2 to 3 days. Store it in an airtight container to maintain freshness. Because seafood is delicate, it’s best to enjoy leftovers quickly to savor the flavors at their peak.

Freezing

While freezing seafood chowder can sometimes alter texture, you can freeze this chowder if needed. Store it in a tightly sealed container, but be aware the cream and potatoes might separate slightly upon thawing. Stir well when reheating to bring it back together.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling as it can toughen the seafood and cause the cream to curdle. A slow, patient reheat will keep your chowder creamy and delicious, just like the first time.

FAQs

Can I use frozen seafood for this chowder?

Absolutely! Just make sure to thaw it properly and pat dry to avoid excess water, which can dilute the chowder’s flavorful base.

What if I don’t have haddock? Can I substitute?

You can swap haddock for cod, pollock, or other firm white fish available to you. The goal is a mild-flavored fish that holds up well in the chowder.

Is there a way to make this chowder dairy-free?

Yes, you can substitute coconut cream or a non-dairy cream alternative, though it will change the flavor slightly. Using a good quality non-dairy cream will keep it rich and creamy.

How can I make this chowder spicier?

Try adding a pinch of cayenne pepper or a dash of hot sauce when you add the seasoning for a gentle kick that complements the creamy base.

Can I prepare parts of this recipe in advance?

You can chop your vegetables and prep herbs ahead of time, but it’s best to add seafood fresh when ready to cook to preserve texture and flavor.

Final Thoughts

This Nova Scotia Seafood Chowder Recipe is more than just a meal; it’s an experience that brings a little taste of Canada’s maritime charm right to your table. The blend of fresh seafood, rich cream, and vibrant herbs is a hug in a bowl, perfect for sharing with family and friends. Give it a try and let this soul-warming chowder become your new favorite comfort food!