Nova Scotia Seafood Chowder – Creamy, Coastal Comfort in a Bowl

If you’ve ever stood on the rocky shores of Nova Scotia with the salt air on your skin and a bowl of hot chowder in hand, you know this isn’t just a meal—it’s a warm embrace from the sea. This Nova Scotia Seafood Chowder is a creamy, hearty, and soul-soothing dish packed with fresh Atlantic seafood, tender potatoes, and aromatic vegetables.

Perfect for chilly nights, coastal cravings, or anytime you want to bring a bit of the Maritimes to your kitchen.

Ingredients

This classic seafood chowder is simple, but rich with flavor and tradition.

1 lb fresh seafood, diced (a mix of haddock, shrimp, and scallops works best)
2 tablespoons butter
1 medium onion, finely chopped
2 celery stalks, diced
2 medium potatoes, peeled and cubed
4 cups seafood stock or fish broth (you can also use chicken broth if needed)
1 cup heavy cream
½ cup whole milk (for extra creaminess)
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Optional: ½ cup corn kernels or a splash of white wine for depth

Tip: Use the freshest seafood you can find, or opt for a high-quality frozen mix for convenience.

How to Make Nova Scotia Seafood Chowder

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and celery, and sauté for 4–5 minutes until softened and fragrant.

Step 2: Simmer the Potatoes

Add the cubed potatoes and seafood stock to the pot. Bring to a gentle boil, then reduce the heat to low. Simmer for 10–12 minutes, or until the potatoes are just tender.

Step 3: Add the Seafood

Gently stir in your diced seafood mix (haddock, shrimp, scallops). Let the soup simmer for another 5–7 minutes, or until the seafood is just cooked through and tender.

Avoid overcooking the seafood—it should be opaque and flaky, not rubbery.

Step 4: Cream It Up

Lower the heat and stir in the cream, milk, and thyme. Let the chowder warm through gently—do not boil once the cream is added, or it may curdle.

Season with salt and black pepper to taste.

Step 5: Serve & Garnish

Ladle into warm bowls and top with fresh parsley, a crack of black pepper, and a chunk of crusty bread or a warm biscuit on the side.

Optional: Add a sprinkle of smoked paprika or a few drops of hot sauce for a little East Coast heat!

Time Breakdown

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Serving Size

Serves 4–6 hearty bowls

Nutritional Info (Per Serving – approx.)

Calories: 420 kcal
Protein: 28g
Carbs: 25g
Fat: 24g

Nutrition may vary depending on ingredients and portion size.

Tips & Variations

Lobster Chowder: Add cooked lobster meat for a luxurious upgrade.
Gluten-Free: Ensure your broth is certified gluten-free.
Thicker Chowder: Mash a few of the potatoes before adding the cream, or stir in a cornstarch slurry for added thickness.
Seafood Swap: Use clams, mussels, or even canned crab in place of other seafood.

What to Serve with Seafood Chowder

Buttery biscuits or crusty sourdough bread
Garden salad with lemon vinaigrette
Saltine crackers for traditional charm
A glass of chilled white wine or hard cider

Final Thoughts

This Nova Scotia Seafood Chowder is more than a recipe—it’s a taste of the Atlantic coast in every bite. Creamy and rich, yet brimming with the delicate sweetness of fresh seafood, it’s the ultimate comfort dish for seafood lovers. Whether you’re from the Maritimes or just dreaming of the coast, this chowder brings the sea to your table—no matter how far inland you are. Garlic Butter Steak with Cheesy Herb Pasta