If you have a soft spot for comforting, creamy soups brimming with fresh ocean flavors, then you absolutely must try this Nova Scotia Seafood Chowder Recipe. It’s a heartwarming homage to the rich coastal waters of Nova Scotia, capturing the essence of fresh shrimp, scallops, cod, and more, all nestled in a velvety, savory broth. Each spoonful delivers a delightful balance of tender seafood, wholesome vegetables, and a subtle hint of herbs and lemon, making it a dish that feels like a warm hug on a chilly day. Whether you’re a seafood lover or just looking to try something deliciously different, this chowder is a guaranteed crowd-pleaser that’s surprisingly easy to whip up in about 30 minutes.
Ingredients You’ll Need
This Nova Scotia Seafood Chowder Recipe keeps things delightfully simple with ingredients that work harmoniously to create a luscious, flavorful dish. Each component plays a vital role, from the creamy dairy that enriches the broth to the fresh herbs that brighten every bite.
- Unsalted butter: Provides a rich base for sautéing vegetables and adds a silky depth to the chowder.
- Onion (small, finely chopped): Gives a subtle sweetness and foundational flavor to the broth.
- Celery stalk (diced): Adds a gentle crunch and a hint of herbal earthiness.
- Carrot (diced): Brings a touch of natural sweetness and color to the chowder.
- Garlic (minced cloves): Infuses the dish with aromatic warmth that complements the seafood.
- Potatoes (diced Yukon Gold or red): These tender cubes thicken the chowder and add comforting heartiness.
- Seafood or fish stock: The backbone of flavor that ties all ingredients together with a rich, marine essence.
- Bay leaf: Imparts a subtle, soothing herbiness that elevates the broth.
- Dried thyme: Offers a gentle, aromatic note that complements the seafood beautifully.
- Black pepper: Adds just the right amount of gentle heat and spice.
- Heavy cream: Ensures a luxuriously creamy texture that makes this chowder feel indulgent.
- Whole milk: Keeps the chowder light and silky without overpowering the seafood flavors.
- Mixed seafood (shrimp, scallops, haddock, cod, or clams): The star of the dish, delivering fresh, ocean-fresh flavors and tender bites.
- Fresh parsley (chopped): Adds a burst of vibrant color and fresh herbal brightness.
- Lemon juice: Brightens the chowder with a zesty finish that balances the richness.
How to Make Nova Scotia Seafood Chowder Recipe
Step 1: Sauté the Vegetables
Start by melting the unsalted butter in a large pot over medium heat. This step sets the foundation of the chowder’s flavor. Add the finely chopped onion, diced celery, carrot, and minced garlic, and sauté gently until everything softens and the aroma fills your kitchen — about 5 to 7 minutes. This process draws out the natural sweetness of your veggies and gives a beautifully fragrant base to the chowder.
Step 2: Simmer the Potatoes and Broth
Next, toss in the diced potatoes along with the rich seafood or fish stock. Don’t forget to add your bay leaf, dried thyme, and black pepper here. Bring the mixture to a simmer and let it cook until the potatoes are tender and starting to break down slightly, which usually takes about 10 to 12 minutes. This gentle simmer melds the flavors together and begins to thicken the chowder naturally.
Step 3: Add Cream, Milk, and Seafood
Lower the heat to keep your chowder at a gentle simmer, then stir in the heavy cream and whole milk. These ingredients contribute to the signature silky texture and creamy richness of the dish. Now it’s time to add your mixed seafood — this could be a delightful medley of shrimp, scallops, haddock, cod, or clams, depending on what you love or have on hand. Let the chowder gently simmer for 5 to 7 minutes, just until the seafood is perfectly cooked and tender, so you get those luscious, melt-in-your-mouth bites.
Step 4: Finish with Fresh Parsley and Lemon Juice
Finally, stir in freshly chopped parsley and a splash of lemon juice. The parsley injects a fresh, herbaceous note, while the lemon juice gives the chowder an irresistible brightness that cuts through the creaminess. Taste your chowder and adjust seasoning if needed, then be sure to remove the bay leaf before serving.
How to Serve Nova Scotia Seafood Chowder Recipe
Garnishes
Adding the right garnishes can take your Nova Scotia Seafood Chowder Recipe from delicious to downright show-stopping. Consider a sprinkle of extra fresh parsley, a few cracked black pepper flakes, or even a small drizzle of good-quality olive oil or a pat of butter on top for that luscious shimmer. Tiny bits of crispy bacon or thinly sliced green onions also make incredible finishing touches if you want a little extra flavor and texture contrast.
Side Dishes
This chowder pairs beautifully with classic accompaniments like crusty sourdough bread or buttery crackers to help soak up every last drop. A fresh, crisp green salad with a light vinaigrette is a perfect contrast to the chowder’s richness. For a more indulgent pairing, garlic bread or herbed biscuits work like magic — they add warmth and satisfy those carb cravings alongside this comforting bowl.
Creative Ways to Present
If you’re serving Nova Scotia Seafood Chowder Recipe for a special occasion or want to impress guests, try serving it in individual hollowed-out sourdough bread bowls or mini cast iron skillets for rustic charm. Garnish each bowl with a sprig of fresh parsley and a lemon wedge for extra color and flair. Layering textures by topping with toasted breadcrumbs or crispy fried shallots offers an appealing crunch that elevates every spoonful.
Make Ahead and Storage
Storing Leftovers
Nova Scotia Seafood Chowder Recipe tastes fantastic reheated, so be sure to store any extra portions in an airtight container in the refrigerator. It will stay fresh for up to 2 days. The flavors meld beautifully overnight, making your next meal even more delicious, but seafood is best enjoyed fresh, so try not to keep it too long.
Freezing
Freezing chowder with seafood can be tricky because the texture of the seafood might change when thawed. If you must freeze it, consider freezing the chowder base without the seafood first. When ready to enjoy, thaw the base and add fresh seafood to warm through gently. This trick helps maintain the tender texture and ocean-fresh flavor of your chowder.
Reheating
Reheat your chowder gently over low heat on the stove, stirring frequently to prevent scorching. Avoid boiling, which can toughen the delicate seafood and cause the cream to separate. If the chowder feels too thick after refrigerating, stir in a splash of milk or seafood stock to loosen it up and bring back that silky texture.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! While the classic Nova Scotia Seafood Chowder Recipe often includes shrimp, scallops, cod, and haddock, feel free to swap in your favorite fresh seafood like mussels, crab, or even lobster. Just adjust cooking times accordingly to ensure everything cooks perfectly.
Is this chowder gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free seafood or fish stock. Always double-check ingredient labels if you’re cooking for someone with gluten sensitivities.
Can I make this chowder dairy-free?
You can! Substitute the heavy cream and whole milk with coconut milk or a plant-based cream alternative. Keep in mind the texture and flavor may vary slightly, but it will still be delicious and creamy.
How long can I store leftovers before they spoil?
Seafood chowder is best enjoyed within 2 days when stored in the refrigerator. Since seafood is delicate, it’s important not to keep leftovers too long to maintain safety and flavor quality.
What is the best way to thicken the chowder if it’s too thin?
If your chowder runs a bit thin, you can mash some of the cooked potatoes in the pot to thicken the broth naturally. Alternatively, mix a small amount of cornstarch or flour with cold water and stir it in, cooking for a few extra minutes until it thickens to your liking.
Final Thoughts
This Nova Scotia Seafood Chowder Recipe is one of those comforting dishes that feels like a cozy meal straight from your favorite seaside town. Its rich, creamy texture paired with fresh, tender seafood makes for a dish that’s perfect any time you want to treat yourself or impress friends. Give it a try—you’ll find it’s not only straightforward to make but also endlessly satisfying. Once you taste that first spoonful, it’s sure to become a cherished recipe in your kitchen repertoire.
Print
Nova Scotia Seafood Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
A creamy and hearty Nova Scotia Seafood Chowder featuring a blend of fresh seafood, tender potatoes, and a rich, flavorful broth enhanced with herbs and cream. Perfect for a comforting meal ready in just 30 minutes.
Ingredients
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or red potatoes)
- ¼ cup fresh parsley, chopped
Liquids and Dairy
- 2 tablespoons unsalted butter
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
Seafood
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
Herbs and Spices
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onion, celery, carrot, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- Add Potatoes and Stock: Stir in diced potatoes, seafood stock, bay leaf, dried thyme, and black pepper. Bring the mixture to a simmer and cook until potatoes are tender, approximately 10-12 minutes.
- Add Dairy and Seafood: Reduce heat to low, then carefully stir in the heavy cream and whole milk. Add the mixed seafood to the pot and simmer gently for 5-7 minutes until the seafood is just cooked through and tender.
- Finish and Season: Stir in freshly chopped parsley and lemon juice to brighten the flavors. Taste the chowder and adjust seasoning as needed.
- Prepare to Serve: Remove the bay leaf from the chowder. Serve the chowder hot, ideally with crusty bread or crackers for a complete meal.
Notes
- Use fresh seafood where possible for the best flavor and texture.
- Adjust cream and milk quantities for a thicker or thinner chowder.
- Ensure not to overcook the seafood to maintain a tender bite.
- Bay leaf should always be removed before serving to avoid bitterness.
- Customize with additional herbs like dill or chives if desired.
