Nova Scotia Seafood Chowder – A Creamy, Comforting East Coast Classic
If you’re looking for a warm, hearty bowl of comfort packed with the bounty of the sea, then you need to try this Nova Scotia Seafood Chowder. Inspired by the beautiful coastal province of Nova Scotia, this creamy chowder brings together fresh Atlantic seafood, tender potatoes, sweet corn, and a rich, velvety broth that tastes like the ocean gave you a hug.
Whether you’re enjoying this by the sea or on a chilly night at home, it’s a soul-satisfying dish that’s both elegant and rustic. Perfect for holidays, special dinners, or a simple weekend indulgence.
 Ingredients You’ll Need:
Base:
- 2 tablespoons butter – for sautéing and building flavor
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
Vegetables & Broth:
- 2 medium potatoes, peeled and diced
- 4 cups seafood broth – you can also use fish stock or clam juice for extra depth
- 1 cup heavy cream – for that signature creamy texture
Seafood:
- ½ lb haddock, cut into bite-sized chunks
- ½ lb shrimp, peeled and deveined
- ½ lb scallops
- ½ cup cooked lobster meat (optional, but adds a luxurious touch)
Flavor & Finish:
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped – for garnish
 Step-by-Step Instructions:
1. Sauté the aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, garlic, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.
2. Add potatoes and broth
Stir in the diced potatoes and pour in the seafood broth. Increase the heat to bring everything to a boil, then reduce to a simmer. Let cook for 10–12 minutes, or until the potatoes are tender when pierced with a fork.
3. Stir in the cream
Once the potatoes are soft, pour in the heavy cream. Stir well to combine. The broth will start to take on that creamy, luscious texture we all love in a chowder.
4. Add the seafood
Now, gently add the haddock, shrimp, scallops, and lobster (if using). Simmer the chowder for another 5–7 minutes, or until the seafood is fully cooked. The shrimp should be pink and curled, the scallops opaque, and the haddock flaky and tender.
5. Final seasonings and add-ins
Stir in the corn kernels, dried thyme, salt, and pepper to taste. Let it all cook together for 1–2 more minutes so the flavors blend beautifully.
6. Garnish and serve
Ladle the hot chowder into bowls, sprinkle generously with chopped fresh parsley, and serve with warm crusty bread or buttery biscuits.
Prep & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Why You’ll Love This Chowder
- Authentic East Coast flavor – a true taste of the Maritimes
- Creamy and cozy – perfect for cold nights or rainy days
- Versatile – use whatever seafood is fresh or available
- One-pot meal – less cleanup, more flavor
 Tips & Variations:
- Seafood options: Don’t have haddock? You can use cod or another mild white fish. Mussels and clams also make great additions.
- Dairy-free version: Swap the cream for full-fat coconut milk and the butter for olive oil – it’ll be different, but still delicious.
- Make ahead: This chowder tastes even better the next day after the flavors have developed.
 Nutritional Info (Per Serving):
- Calories: ~420 kcal
- Servings: 4 generous portions
- Protein-packed and naturally gluten-free
Inspired by Nova Scotia’s Seaside Charm
In Nova Scotia, seafood chowder isn’t just food — it’s a way of life. With access to some of the freshest seafood in the world, East Coast kitchens have perfected this comforting dish for generations. Whether served in a cozy kitchen or seaside shack, this chowder captures the heart of Atlantic Canadian cooking. Garlic Butter Steak with Cheesy Herb Pasta