Here’s a classic Nova Scotia Seafood Chowder recipe—rich, creamy, and brimming with Atlantic seafood. This hearty Maritime dish is a staple of East Coast Canada.
🍲 Nova Scotia Seafood Chowder
Ingredients (Serves 6)
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1 tbsp butter
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1 tbsp olive oil
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1 medium onion, finely chopped
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1 stalk celery, finely chopped
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1 carrot, peeled and diced
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2 cloves garlic, minced
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1 medium potato, peeled and diced (Yukon Gold or Russet)
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1/2 tsp dried thyme
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1 bay leaf
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Salt and pepper, to taste
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1/2 cup dry white wine (optional)
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2 cups seafood or chicken stock
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1 cup heavy cream (35%)
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1/2 cup whole milk
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1/2 lb haddock, cut into chunks
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1/2 lb scallops
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1/2 lb shrimp, peeled and deveined
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1/2 cup chopped fresh parsley
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Optional: a few drops of lemon juice or a splash of hot sauce
Instructions
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Sauté aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, celery, carrot, and garlic. Cook until softened (about 5–7 minutes).
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Add potatoes and herbs: Stir in the diced potato, thyme, bay leaf, salt, and pepper. Cook for another 2 minutes.
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Deglaze: Pour in the white wine, if using. Let it reduce slightly (2–3 minutes).
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Simmer: Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender (about 10–12 minutes).
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Add cream: Stir in the cream and milk. Bring just to a simmer—don’t boil.
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Cook seafood: Gently add the haddock, scallops, and shrimp. Simmer for 5–7 minutes until the seafood is opaque and cooked through.
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Finish: Adjust seasoning. Stir in fresh parsley. Add a splash of lemon juice or hot sauce for brightness if desired.
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Serve: Ladle into bowls. Serve with warm crusty bread or a traditional tea biscuit.
🐚 Tips:
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Use fresh seafood if possible, but high-quality frozen can work too.
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Add mussels or clams for extra flair—steam separately and add at the end.
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Nova Scotians often make it thicker and creamier than other chowders—adjust dairy to taste.
Would you like a printable version or a variation (e.g., gluten-free, dairy-free, or slow cooker)?
