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Nova Scotia Seafood Chowder Recipe

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3.9 from 60 reviews

Experience the authentic flavors of Nova Scotia with this hearty seafood chowder, brimming with fresh fish, shellfish, and creamy richness. Perfect for warming up on chilly days, this classic Maritime recipe combines scallops, haddock, lobster, and shrimp in a comforting, creamy broth infused with fresh herbs and vegetables.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Seafood

  • 12 large scallops (fresh or thawed frozen)
  • 1 cup haddock (fresh or thawed frozen, cut into bite-sized pieces)
  • 1 cup lobster (cooked, chopped)
  • 18 large shrimp (fresh or thawed frozen, tails removed, deveined, chopped or whole)

Vegetables & Herbs

  • 2 large potatoes (washed, unpeeled, chopped into ½ inch / 1-½ cm pieces)
  • 2 large carrots (washed, unpeeled, sliced into ¼-inch / 6-mm coins)
  • 2 tablespoons chives (fresh, chopped)
  • 2 tablespoons dill (fresh, finely chopped)

Liquids & Dairy

  • 4 cups water
  • 3 cups 35% whipping cream

Seasonings

  • 1 teaspoon salt (divided)
  • ¼ teaspoon black pepper (ground)

Instructions

  1. Dry the scallops: Gently sandwich the scallops between sheets of paper towel to remove moisture from their tops and bottoms. This step is crucial for achieving a good sear on the scallops.
  2. Sear the scallops: Using tongs, carefully place the scallops into the pot and cook them until golden brown, about 2 to 3 minutes per side. Once seared, remove the scallops from the pot and set them aside.
  3. Cook vegetables: Add the water, potatoes, carrots, and half of the salt to the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 12 to 15 minutes.
  4. Add cream: Pour the 35% whipping cream into the pot, bring the chowder back to a gentle simmer, and continue cooking for 10 minutes to develop a rich, creamy base.
  5. Add seafood: Stir in the haddock, lobster, and shrimp, and let the chowder simmer for an additional 5 minutes to cook the seafood through and fuse the flavors.
  6. Season and finish: Add the remaining salt, black pepper, chopped chives, dill, and gently stir to combine. Adjust the seasoning to taste. Ladle the chowder into serving bowls, ensuring each portion gets a fair share of the seafood, then top each serving with the pan-seared scallops and a sprinkle of fresh dill.
  7. Serve: Serve the chowder hot with fresh rolls or biscuits on the side for a complete comforting meal.

Notes

  • Drying the scallops properly before searing helps achieve a golden crust and prevents steaming.
  • If fresh seafood is unavailable, thaw frozen seafood completely and pat dry before use.
  • You can substitute haddock with cod or other firm white fish if preferred.
  • Adjust the amount of cream for a lighter or richer chowder depending on your preference.
  • The chowder can be stored in the refrigerator for up to 2 days. Reheat gently to prevent curdling.
  • Author: ELLA
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: Canadian

Find it online: https://ellarecipe.com/nova-scotia-seafood-chowder-recipe/