There’s something truly special about a bowl of Nova Scotia seafood chowder. Packed with fresh seafood, creamy broth, and tender potatoes, this chowder is a delicious way to experience a taste of Canada’s maritime flavors at home. Whether you’re warming up after a chilly day or just craving a comforting meal, this recipe has you covered.
With its rich, velvety texture and a satisfying mix of shrimp, cod, and scallops, this Nova Scotia seafood chowder will quickly become a favorite go-to. You’ll love how easy it is to make and how wonderfully it fills your kitchen with the aroma of the sea and herbs.
Why You'll Love This Recipe
- Uses fresh, authentic Nova Scotia seafood for genuine flavor
- Creamy yet light broth perfect for any season
- Simple ingredients you can find at most grocery stores
- Hearty and filling, great for family dinners or entertaining
- Easy to customize with your favorite seafood or veggies
Ingredients
Gather these fresh ingredients to create an authentic Nova Scotia seafood chowder that balances creaminess with the natural flavors of the sea.
- 1 lb cod fillets, skin removed and cut into bite-sized pieces
- 8 oz sea scallops, cleaned
- 8 oz medium shrimp, peeled and deveined
- 4 cups seafood stock or clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- Salt and freshly ground black pepper to taste
- 1 tbsp lemon juice
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: Approximately 350 per serving
How to Make Nova Scotia Seafood Chowder
- In a large pot over medium heat, melt the butter until foamy. Add the onion, celery, carrot, and garlic. Sauté for about 5 minutes until softened and fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flavor, creating a roux.
- Slowly whisk in the seafood stock, making sure no lumps form. Add the diced potatoes, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Remove the bay leaf and stir in the milk and heavy cream. Heat gently without boiling.
- Add the cod, scallops, and shrimp to the pot. Cook for 5-7 minutes until the seafood is opaque and cooked through, stirring occasionally.
- Season with salt, pepper, and lemon juice to taste. Stir in chopped parsley for freshness.
- Ladle the chowder into bowls and garnish with extra parsley. Serve with warm crusty bread for a perfect meal.
Tips for the Best Results
- Use fresh or high-quality frozen seafood for the best flavor and texture.
- Don’t boil the chowder after adding milk and cream to prevent curdling.
- Adjust thickness by adding more stock or milk depending on your preference.
- Let the chowder sit for a few minutes after cooking to allow flavors to meld.
- For a smoky touch, add a small amount of cooked bacon or smoked paprika.
Storage and Reheating
Store leftover Nova Scotia seafood chowder in an airtight container in the refrigerator for up to 2 days. The flavors deepen after resting, making leftovers even more delicious.
For freezing, remove seafood chunks and freeze the broth and vegetables separately for up to 1 month. Reheat gently on the stove, then add fresh seafood to cook right before serving to maintain texture.
Frequently Asked Questions
Can I use other types of seafood in this chowder?
Absolutely! You can substitute or add lobster, crab, clams, or mussels to customize the chowder to your taste. Just adjust cooking times accordingly to avoid overcooking delicate seafood.
Is it possible to make this chowder dairy-free?
Yes, you can replace milk and cream with coconut milk or a nut-based cream alternative. Use a dairy-free butter substitute for the roux to keep the creamy texture without dairy.
How do I know when the seafood is cooked perfectly?
The seafood is done when it turns opaque and firm but still tender. Overcooking can make it rubbery, so cook it just until it changes color and flakes easily with a fork.
Can I prepare any parts of this recipe in advance?
You can chop the vegetables and prepare the stock ahead of time. The chowder base can be made and refrigerated, then seafood added just before reheating to keep it fresh and tender.