I still remember the moment I nailed my very first Nova Scotia Seafood Chowder—it felt like a little victory in my kitchen journey. After a handful of attempts, fiddling with creamy fish chowders and tweaking traditional chowder ingredients, everything clicked. That bowl of warm, comforting chowder was everything I hoped for: rich, hearty, and full of Atlantic seafood goodness. This Nova Scotia Seafood Chowder has since become a beloved recipe I reach for time and again, especially on those cool evenings when home-cooked comfort feels just right.
This recipe fits perfectly into my baking and cooking life because it balances simplicity with flavor so beautifully. It uses straightforward ingredients, yet the outcome feels genuinely special. Every time I make this Nova Scotia Seafood Chowder, friends and family gather around the table, anticipating that familiar, creamy, satisfying taste. It’s like an embrace on a chilly day, reminding me of the salty air of the Canadian coast and the joy of sharing a meal made with love.
What I really want to say to fellow bakers and home cooks is: don’t hesitate to dive into this Nova Scotia Seafood Chowder recipe. It’s approachable, forgiving, and guaranteed to become a cherished part of your own kitchen rotation. Whether you’re a seasoned cook or just curious about Canadian seafood recipes, this chowder holds a warm spot waiting for you. And while you’re at it, you might enjoy checking out a few other favorites of mine, like my roasted cauliflower tacos, which add a fresh twist to weeknight meals.
So, friends, grab your pots and let’s make some Nova Scotia Seafood Chowder together. I promise you’ll love the way your kitchen smells, the way each spoonful tastes, and how easily it comes together. This creamy fish chowder is truly a crowd-pleaser and a beautiful nod to classic Nova Scotia shellfish soup traditions.
What You’ll Need for This Nova Scotia Seafood Chowder:
- 2 tablespoons unsalted butter – This helps build a rich base. If you prefer, olive oil works beautifully in this Nova Scotia Seafood Chowder too.
- 1 medium onion, finely chopped – Adds sweetness and depth; you can find these at most grocery stores year-round.
- 2 cloves garlic, minced – Fresh is best for vibrant flavor, but jarred minced garlic is a quick swap.
- 2 medium potatoes, peeled and diced – I always add a bit extra potato to make the chowder more filling.
- 2 stalks celery, chopped – Traditional chowder ingredients often include celery for that nice crunch.
- 3 cups fish stock or low-sodium chicken broth – The heart of Nova Scotia seafood chowder flavor; fish stock can be found at specialty markets but broth is a handy budget-friendly substitute.
- 1 cup heavy cream – This turns the chowder into the creamy fish chowder we all love. Half-and-half is an easy substitute if cream feels too rich.
- 1 cup milk – Whole milk keeps things creamy without being too heavy.
- 1 pound mixed Atlantic seafood (cod, haddock, scallops, shrimp) – Fresh is always ideal, but frozen works perfectly if fresh is tricky to find.
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish – Adds a pop of color and brightness.
This Nova Scotia Seafood Chowder is affordable because many of these ingredients are pantry or freezer staples. I like prepping the veggies ahead of time and storing them in airtight containers, so making the chowder comes together even quicker. For those who want to keep seafood fresh longer, I recommend freezing portions and thawing only when ready to use.
If you’re curious about fresh Maritime ingredients, I’ve come across some wonderful tips on sourcing them through this seafood chowder with fresh Maritime ingredients group on Facebook, a fantastic resource for any Nova Scotia shellfish soup lover.
How to Make This Nova Scotia Seafood Chowder:
- Melt the butter in a large pot over medium heat. This is the first step to building flavor in your Nova Scotia Seafood Chowder. When the butter is shimmering, add the chopped onion, garlic, and celery. Cook gently for about 5 minutes until softened but not browned.
- Add the diced potatoes and pour in the fish stock or broth. This step brings in those traditional chowder ingredients that give the soup its body. Bring everything to a simmer and cook until the potatoes start to turn tender, about 15 minutes.
- Stir in the heavy cream and milk. Now your Nova Scotia Seafood Chowder becomes that creamy fish chowder we all crave. Let it warm through but don’t let it boil—it can break the creaminess.
- Add the mixed seafood to the pot. Depending on your mix, this will take about 5 to 10 minutes for the seafood to cook through. The kitchen will smell heavenly at this point. If your Nova Scotia Seafood Chowder looks opaque and the seafood flakes easily with a fork, you’re on track!
- Season with salt and pepper to taste. Taste as you go, and remember seafood can vary in saltiness, so better to start mild.
- Serve hot, garnished with chopped fresh parsley. While your Nova Scotia Seafood Chowder simmers, it’s a great time to tidy up the kitchen or enjoy a cup of tea.
From start to finish, this Nova Scotia Seafood Chowder takes about 40 minutes, which feels just right for a weekday comfort meal or a casual weekend supper. One helpful shortcut I’ve found is to use pre-chopped vegetables or frozen seafood to save time. Just make sure seafood isn’t cooked longer than necessary to keep it tender.
A little lesson from my many bowls of this chowder: gentle handling during seafood cooking and careful seasoning really make all the difference. This is where a gentle hand makes all the difference with your Nova Scotia Seafood Chowder!
If you want to explore more about classic Canadian seafood recipes, you might also enjoy this Maritime Fish Chowder by Kelly Neil, which offers a slightly varied take on this beloved dish.
Serving Your Nova Scotia Seafood Chowder:
This Nova Scotia Seafood Chowder really shines when served with crusty homemade bread—try pairing it with my homemade Italian bread recipe for a satisfyingly rustic touch. The bread’s chewy texture balances out the creamy fish chowder perfectly. For a simple decoration, a sprinkle of fresh parsley gives a lovely pop of color and freshness.
On chillier days, I love serving this Nova Scotia Seafood Chowder alongside a crisp green salad or even some roasted vegetables for a complete, cozy meal. It’s become a family favorite for casual gatherings and quiet dinners alike.
This chowder shines at any occasion—from weeknight dinners where you want a quick crowd-pleaser to special holiday meals that call for something traditional yet comforting. Leftovers? They’re even better the next day. I like to turn them into a chowder bake by mixing with some extra breadcrumbs and cheese, then broiling until golden, a simple leftover idea that breathes new life into the Nova Scotia shellfish soup base.
Seasonal variations I’ve tried include adding a touch of smoked paprika or fresh thyme to bring in different layers of warmth. My family loves the classic version most, but it’s fun to tinker with small tweaks!
If you’re interested in the full experience of a traditional Atlantic seafood chowder, you might like this amazing Nova Scotia Seafood Chowder | Kelly Neil recipe for more inspiration.
Common Questions About This Nova Scotia Seafood Chowder:
- Can I make this Nova Scotia Seafood Chowder ahead of time?
Absolutely! This chowder tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge and gently reheat on the stove to avoid curdling the cream. - What’s a good substitute for heavy cream in this Nova Scotia Seafood Chowder?
If cream feels too rich or you want a lighter version, half-and-half or whole milk work well. You might lose some richness but will maintain that creamy texture. - How can I adjust this Nova Scotia Seafood Chowder for different pan sizes?
For smaller pans, reduce seafood and liquid proportionally. For larger batches, just double ingredients and extend cooking time slightly. - Can I use other seafood in this Nova Scotia Seafood Chowder?
Yes, feel free to swap to whatever fresh or frozen seafood you enjoy. I’ve made versions with just scallops or added clams for a more shellfish-heavy dish. - Is it okay to freeze leftovers?
You can freeze leftovers but cream-based chowders can sometimes change texture after freezing. If you freeze, add fresh cream on reheating to refresh the creaminess. - Can I make this Nova Scotia Seafood Chowder spicy?
Definitely! A pinch of cayenne or a dash of smoked paprika adds a nice flavor kick without overpowering the seafood. - How long does this chowder keep?
Refrigerated, it should last about 3 days. Always smell and check seafood freshness before reheating.
I’ve found that many readers enjoy tweaking the recipe, from swapping potatoes for corn to adding a splash of white wine to deepen flavor—a great example of how Nova Scotia Seafood Chowder welcomes personal touches. You can find a lot more home cook tips in this cooking group focused on local seafood recipes.
And, if you want to try a completely different dish after this, do check out my sun-dried tomato gnocchi for another cozy meal idea!
Final Thoughts on This Nova Scotia Seafood Chowder:
This Nova Scotia Seafood Chowder holds a special spot in my recipe collection because it’s comfort food that feels like a warm hug from the Canadian East Coast. It’s a gem for anyone who loves creamy fish chowder or traditional chowder ingredients done well. Even after many batches, it continues to warm my heart and fill my kitchen with delicious aromas.
My Top Tips for This Nova Scotia Seafood Chowder:
– Use a gentle simmer when cooking seafood to keep it tender.
– Don’t skip the potatoes—they add body and soak up the chowder’s flavors beautifully.
– Season gradually, tasting as you go—a little salt goes a long way with seafood.
As for variations, I love adding a little fresh dill, swapping in some smoked haddock, or even stirring in sweet corn for extra sweetness. The mixed seafood version is the one most often requested in my kitchen, but every version has its charm.
I encourage you to make this Nova Scotia Seafood Chowder your own, experimenting with the seafood you enjoy or adding herbs that make you happy. What I hope you’ll love most is how this chowder brings simple ingredients together into something that feels both special and cozy.
Give this Nova Scotia Seafood Chowder a try, and I’m cheering you on from my kitchen to yours. It’s a recipe you’ll return to time and again, just like I have.
For those who enjoy local ingredients and community sharing, this Nova Scotia Seafood Chowder post on Kelly Neil’s site and others offer wonderful inspiration. And remember, while you’re in the kitchen, feel free to look around for other gems like my roasted cauliflower tacos or homemade Italian bread to round out your meals.
Happy cooking, friends!
Nova Scotia Seafood Chowder
A rich and creamy seafood chowder featuring fresh Nova Scotia lobster, clams, and haddock, blended with potatoes and herbs for a hearty and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Canadian
Ingredients
- 1 lb fresh haddock fillets, cut into chunks
- 1/2 lb Nova Scotia lobster meat, chopped
- 1/2 lb fresh clams, cleaned
- 4 cups fish stock or clam juice
- 2 cups heavy cream
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1 bay leaf
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and garlic; sauté until softened, about 5 minutes.
- Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
- Gradually whisk in fish stock and bring to a simmer.
- Add diced potatoes, bay leaf, and thyme; cook until potatoes are tender, about 15 minutes.
- Add haddock chunks and clams; cook until fish is opaque and clams open, about 5-7 minutes. Discard any unopened clams.
- Stir in lobster meat and heavy cream; heat through gently without boiling.
- Season with salt and black pepper to taste.
- Remove bay leaf. Ladle chowder into bowls, garnish with fresh parsley, and serve hot.
Notes
For an extra smoky flavor, add a small amount of cooked bacon or smoked paprika. Serve with crusty bread for a complete meal.