Nova Scotia Seafood Chowder Recipe

Diving into a bowl of this Nova Scotia Seafood Chowder Recipe feels like a warm hug on a chilly day and an instant trip to the rugged Atlantic coast. This chowder bursts with fresh, tender seafood, creamy richness, and just the right balance of herbs and seasoning, offering a hearty yet elegant dish that comforts and delights all at once. Whether you’re craving a cozy family dinner or looking to impress guests with something authentically Atlantic Canadian, this recipe brings that treasured maritime flavor right to your kitchen table.

Ingredients You’ll Need

Simple ingredients come together to create a chowder that’s packed with textures and ocean-fresh flavors. Each element plays a crucial role—from the creamy potatoes soaking up the broth to the fresh herbs that brighten every bite.

• 12 large sea scallops: Dry and fresh scallops ensure a perfect golden sear bursting with sweet flavor.
• 3 strips thick-cut bacon: Adds smoky depth and crispy texture that elevates the chowder’s richness.
• 4 cups water: Forms the light but flavorful base for simmering vegetables and seafood.
• 2 large potatoes: Unpeeled for extra texture and natural earthiness, cut into bite-size for quick cooking.
• 2 large carrots: Adds slight sweetness and color contrast to this creamy chowder.
• 1 teaspoon salt: Enhances all the natural flavors without overpowering the seafood.
• 3 cups 35% cream (whipping cream): The signature velvety finish that makes this chowder luscious and comforting.
• 1 cup cooked lobster: Chopped for bursts of succulent, luxurious flavor throughout.
• 1 cup raw haddock: Tender, flaky fish that complements the shellfish exquisitely.
• 18 large raw shrimp: Peeled, deveined, and chopped for a hearty, savory bite.
• 2 tablespoons fresh chives: Provides vibrant color and a gentle onion-like freshness.
• 2 tablespoons fresh dill: Offers a bright, herbal note that perfectly matches seafood.
• 1/4 teaspoon ground black pepper: Freshly cracked for a subtle heat and aromatic lift.

How to Make Nova Scotia Seafood Chowder Recipe

Step 1: Prepare the Scallops

Begin by drying your sea scallops thoroughly using paper towels—this ensures they develop a gorgeous golden crust when seared. Don’t rush this step; the drier they are, the better the caramelization and the deeper the flavor.

Step 2: Cook the Bacon

In a large heavy-bottomed pot, crisp the thick-cut bacon over medium-high heat. Once it’s nearly crisp, remove it with a slotted spoon to drain on paper towels, reserving that flavorful, smoky bacon fat in the pot for cooking your scallops.

Step 3: Sear the Scallops

Keep the bacon grease hot and carefully place scallops in the pot using tongs. Let them sear undisturbed for 2 to 3 minutes on each side until a beautiful golden crust forms. Remove from the pot and set aside, saving that caramelized goodness for the chowder finale.

Step 4: Simmer Vegetables

Add water, unpeeled potatoes, carrots, and salt to the pot. Use a wooden spoon to scrape up any tasty brown bits stuck to the bottom—that’s pure flavor magic. Bring to a boil, then reduce heat to medium-low and simmer with a partially covered lid until vegetables are tender, about 12 to 15 minutes.

Step 5: Add Cream and Simmer

Stir in the rich cream carefully, then gently bring the chowder mixture back to a simmer. Allow it to cook for 10 more minutes, letting the cream thicken the broth and create that signature chowder richness that’s impossible to resist.

Step 6: Incorporate Seafood

Gently fold in the cooked lobster, raw haddock pieces, and chopped shrimp. Simmer for 5 minutes more just until the seafood is cooked through and tender—you want it to stay juicy and not rubbery.

Step 7: Final Touches

Return the crispy bacon to the pot along with fresh chives, chopped dill, and freshly cracked black pepper. Adjust seasoning to your liking. Serve the chowder ladled into bowls with those gorgeous pan-seared scallops on top and a sprinkle of fresh dill to brighten every spoonful.

How to Serve Nova Scotia Seafood Chowder Recipe

Garnishes

Fresh herbs like dill and chives aren’t just for flavor—they add a vibrant splash of green that makes each bowl look inviting and homey. Crispy bacon pieces bring in texture contrasts, making every bite exciting.

Side Dishes

A warm, crusty fresh roll or fluffy biscuits are the perfect companions. They soak up the creamy chowder broth beautifully and add that satisfying bite that rounds out your meal.

Creative Ways to Present

Serve the chowder in rustic pottery bowls or even hollowed-out mini pumpkins or crusty bread bowls for a fun twist that impresses guests. A drizzle of herb-infused oil or a few lemon wedges on the side brighten flavors and presentation too.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover Nova Scotia Seafood Chowder Recipe in airtight containers in the refrigerator. It will keep wonderfully for 2–3 days. Flavors often deepen overnight, making leftovers even tastier.

Freezing

Because of the high cream content and seafood texture, freezing this chowder isn’t ideal as it may separate or alter the seafood texture when thawed. It’s best enjoyed fresh or refrigerated.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of cream or water if the chowder thickens too much. Avoid microwave reheating to preserve the chowder’s delicate seafood flavors and creamy texture.

FAQs

Can I use frozen seafood for this chowder?

Absolutely! Just be sure to thaw the seafood completely and pat it dry before cooking to achieve the best texture and flavor, especially for scallops and haddock.

What can I substitute for lobster if it’s hard to find?

If lobster isn’t available, crab or additional shrimp are excellent alternatives that complement the chowder’s creamy base and maintain that coastal seafood vibe.

Is it okay to peel the potatoes before cooking?

You can peel the potatoes if you prefer, but keeping the skin adds a rustic texture and retains more nutrients. Just make sure to wash them well before chopping.

Can I make this chowder dairy-free?

You could experiment with coconut milk or cashew cream, but it will change the classic creamy taste and texture. For true Nova Scotia Seafood Chowder Recipe authenticity, stick with traditional cream.

How do I prevent overcooking the seafood?

Adding raw fish and shrimp near the end and cooking gently for just 5 minutes helps keep the seafood tender and juicy instead of tough or rubbery.

Final Thoughts

I genuinely hope you give this Nova Scotia Seafood Chowder Recipe a try! It’s one of those rare dishes that comforts like a warm blanket but also feels a bit special and indulgent. Once you taste that perfect bite of creamy chowder with tender seafood and crispy seared scallops, you’ll understand why it’s a favorite here. Happy cooking and happy eating!

Nova Scotia Seafood Chowder Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 169 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

This Nova Scotia Seafood Chowder is a rich and creamy blend of fresh scallops, shrimp, haddock, and lobster combined with tender potatoes and carrots. The chowder features pan-seared scallops for a golden crust and smoky bacon bits that add depth and flavor. Infused with fresh herbs like dill and chives, this traditional Canadian chowder is a hearty and comforting seafood dish perfect for sharing.

---

Ingredients

Scale 1x2x3x

Seafood

• 12 large sea scallops (fresh or thawed from frozen)
• 1 cup cooked lobster (chopped)
• 1 cup raw haddock (fresh or thawed from frozen, cut into bite-sized pieces)
• 18 large raw shrimp (fresh or thawed from frozen, peeled, deveined, chopped)

Vegetables & Herbs

• 2 large potatoes (washed and unpeeled, chopped into 1/2 inch (1.5 cm) pieces)
• 2 large carrots (washed and unpeeled, sliced into 1/4 inch (6 mm) coins)
• 2 tablespoons fresh chives (chopped)
• 2 tablespoons fresh dill (finely chopped) plus extra for garnish

Others

• 3 strips thick-cut bacon (or 6 regular strips, chopped)
• 4 cups water
• 1 teaspoon salt
• 3 cups 35% cream (whipping cream)
• 1/4 teaspoon ground black pepper (freshly cracked)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the scallops: Pat the scallops dry by gently pressing them between sheets of paper towel to remove any moisture, ensuring a better sear.
2. Cook the bacon: In a large heavy-bottomed pot over medium-high heat, cook the chopped bacon until almost crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside, leaving the bacon fat in the pot.
3. Sear the scallops: Keep the bacon grease hot over medium-high heat. Using tongs, carefully place the scallops in the hot fat and cook for about 2 to 3 minutes per side until they develop a golden crust. Remove scallops and set aside.
4. Cook the vegetables: Add water, chopped potatoes, sliced carrots, and salt to the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer gently until vegetables are tender, about 12 to 15 minutes.
5. Add cream and simmer: Pour the cream into the pot and bring the chowder back to a gentle simmer. Continue cooking for 10 minutes to blend flavors and thicken the chowder.
6. Cook the seafood: Gently stir in the cooked lobster, raw haddock pieces, and chopped shrimp. Simmer gently for 5 minutes until all the seafood is just cooked through and tender.
7. Finish and serve: Add the cooked bacon, chopped chives, dill, and freshly cracked black pepper. Adjust seasoning to taste. Ladle the chowder into bowls, ensuring an even distribution of seafood. Top each serving with the pan-seared scallops and a sprinkle of fresh dill. Serve hot with fresh rolls or biscuits.

Notes

• Using dry scallops is key for achieving a perfect sear and flavorful crust.
• You can substitute the water with seafood stock for an even richer chowder.
• If you prefer a thicker chowder, mash some of the potatoes after cooking.
• Adjust the amount of cream based on desired richness and caloric preference.
• Fresh herbs like dill and chives add a bright, fresh contrast to the rich chowder.
• This chowder pairs wonderfully with crusty bread or buttery biscuits for dipping.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Canadian