Nova Scotia Seafood Chowder

Introduction

Experience the unforgettable taste of the Atlantic coast with Nova Scotia Seafood Chowder—a creamy, hearty soup packed with the ocean’s best treasures. Revered for its delicate balance of flavors and luxuriously velvety texture, this chowder is a proven crowd-pleaser that captures everything people love about East Coast cuisine. Whether hosting a holiday meal or wanting an easy, soul-warming weeknight dinner, this one-pot wonder delivers pure comfort in every spoonful.

Why Nova Scotia Seafood Chowder is a Must-Try

What sets this chowder apart is the medley of fresh seafood—shrimp, scallops, haddock, and clams—all nestled in a creamy, aromatic broth alongside perfectly cooked potatoes, carrots, and herbs. The harmony of rich, savory sea flavors with subtle earthiness from vegetables gives this dish its unique charm. Thanks to its simple technique, even kitchen beginners will turn out a pot worthy of any Maritimes celebration.

Perfect Ingredient Prep for the Creamiest Chowder

Precision-chopped vegetables ensure even cooking and superior texture. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can save time and guarantee uniform diced potatoes, carrots, and celery. Start by dicing your veggies into bite-sized pieces, then keep your seafood trimmed and ready to mix in.

Pat seafood dry with paper towels and cut any large fillets to equal-sized chunks for even poaching—this way, everything finishes simultaneously for beautifully tender results.

Building a Flavorful, Creamy Broth

The success of Nova Scotia chowder lies in patiently developing flavor. Begin by sautéing aromatic onions, celery, and carrots in butter until soft in a heavy-bottomed vessel like the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet. Sprinkle flour over the vegetables and cook briefly to build a roux, then slowly add seafood stock, stirring for a silky-smooth base that will thicken and envelop the seafood beautifully.

Add the potatoes, simmer to tender perfection, then pour in cream and milk for the signature velvety finish. Don’t rush—gentle heat is key to deep flavor and smooth texture.

Cooking and Combining the Seafood

Once your creamy base is set, gently fold in your seafood medley. Simmer just until seafood is opaque and cooked through—overcooking can make shellfish and fish rubbery. For perfectly managed additions, use a flexible spatula; the SENSARTE Nonstick Frying Pan Skillet helps avoid sticking if pre-cooking any shellfish.

Taste and season with salt, pepper, and a sprinkle of dill or parsley. Nova Scotia chowder should taste delicate but pronounced—let the nuanced flavors of the sea shine.

Serving, Storing, and Savoring Chowder

Serve piping hot with crusty bread or a sprinkle of fresh herbs. If prepping ahead or saving leftovers, seal portions in Rubbermaid Brilliance Food Storage Containers to keep flavors vibrant and prevent mixture separation.

For gatherings, transport your chowder easily in the Bentgo Salad Container—it won’t spill and keeps your serving fresh, even on chilly days.

Nova Scotia Seafood Chowder Nutrition and Serving Size

This recipe makes about 6 generous servings. Each serving is approximately 350–400 calories, depending on seafood variety and cream. Packed with lean protein and a medley of vegetables, it’s rich yet nourishing—a satisfying main dish for family and friends.

Nova Scotia Seafood Chowder: A Maritime Marvel

Nothing brings people together like a steaming bowl of Nova Scotia Seafood Chowder—here, quality seafood and fresh vegetables merge in perfect balance for a comforting, flavor-packed dish. This recipe guarantees a taste of the Maritimes at home, making it a year-round crowd-pleaser.

Instructions

1. In a large pot or Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until softened. Stir in garlic and cook 1 minute more.
2. Sprinkle flour over the vegetables, stirring to coat evenly. Cook for 2 minutes to remove raw-flour taste.
3. Gradually whisk in seafood or fish stock. Add potatoes and bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until potatoes are just tender, about 10 minutes.
4. Pour in cream and milk, stirring to combine. Return to a gentle simmer (do not let it boil after adding dairy).
5. Add haddock, scallops, shrimp, and clams to the pot. Simmer gently for 5–7 minutes, or until all seafood is opaque and just cooked through.
6. Season with salt, pepper, and half of the fresh herbs. Remove bay leaf. Ladle chowder into bowls, garnish with remaining herbs, and add a squeeze of lemon if desired.
7. Serve with warm crusty bread. Store leftovers in airtight Rubbermaid Brilliance Food Storage Containers for up to 2 days; gently reheat to serve.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes