Nova Scotia Seafood Chowder

Creamy, comforting, and brimming with fresh ocean flavor, this Nova Scotia Seafood Chowder is a classic East Coast Canadian dish that’s perfect for chilly nights or special gatherings. Loaded with chunks of fresh fish, tender shellfish, and hearty vegetables, it’s rich without being heavy and celebrates the best of what the sea has to offer. Whether you serve it as a cozy main or an impressive appetizer, this chowder is a must-make for seafood lovers.

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Why You’ll Love This Recipe
East Coast Classic – A traditional Nova Scotia favorite with fresh seafood
Rich and Creamy – Luxuriously smooth but not overly heavy
Packed with Flavor – Layers of seafood, herbs, and aromatics
Customizable – Use your favorite local seafood or whatever’s fresh
Comfort in a Bowl – Perfect for cozy nights or elegant dinners

Ingredients You’ll Need

For the Base:
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups seafood stock or fish stock (or low-sodium chicken broth)
1 cup heavy cream or half-and-half
1 cup milk

Seafood Options (about 1½–2 lbs total):
½ lb haddock or cod, cut into chunks
½ lb salmon or halibut, cut into chunks
½ lb scallops or shrimp, peeled and deveined
¼ cup mussels or clams (optional, cleaned and steamed)

Additional Ingredients:
2 medium potatoes, peeled and diced
½ teaspoon dried thyme
¼ teaspoon smoked paprika (optional for a hint of depth)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley or chives for garnish
Lemon wedges for serving

Tools You’ll Need
Large soup pot or Dutch oven
Ladle
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Sauté Aromatics
In a large soup pot, heat butter and olive oil over medium heat
Add onion, celery, and carrots, and cook for 5–6 minutes until softened
Stir in garlic and cook for 1 minute more

Step 2: Build the Base
Sprinkle flour over the vegetables and stir well to coat
Cook for 2 minutes, stirring constantly to remove raw flour taste
Gradually whisk in seafood stock, scraping up any bits from the bottom
Add diced potatoes, thyme, paprika, salt, and pepper
Bring to a boil, then reduce heat and simmer for 12–15 minutes until potatoes are tender

Step 3: Add the Seafood
Gently add the chunks of haddock, salmon, and shellfish to the pot
Simmer uncovered for 6–8 minutes, or until seafood is opaque and just cooked through
Avoid stirring too much so fish stays in chunks

Step 4: Add Dairy and Finish
Lower heat and gently stir in cream and milk
Simmer for another 3–4 minutes to heat through—do not boil
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed

Step 5: Serve and Garnish
Ladle into bowls and garnish with fresh parsley or chives
Serve with crusty bread or traditional Nova Scotia tea biscuits

Tips for Perfect Seafood Chowder
Use Fresh Seafood – Local, high-quality seafood makes a big difference
Don’t Overcook – Add seafood at the end so it stays tender
Balance the Cream – Use both milk and cream for a lighter, balanced texture
Make Ahead – Tastes even better the next day after the flavors meld
Add Corn or Bacon – For extra heartiness or a smoky twist

Serving Suggestions
Serve with warm sourdough, baguette, or cheddar biscuits
Pair with a crisp green salad or steamed green beans
Add a side of coleslaw for a coastal-style combo
Finish with a lemon wedge or a few dashes of hot sauce for a flavor kick

How to Store and Reheat

Storing:
Cool completely and store in an airtight container in the refrigerator for up to 3 days

Freezing:
Not ideal for freezing due to the cream and seafood, but can be frozen in portions without the cream added. Stir in fresh cream after thawing and reheating

Reheating:
Stovetop – Reheat gently over low heat, stirring often
Microwave – Heat in 30-second intervals, stirring between each to avoid separating

Frequently Asked Questions

Can I use frozen seafood?
Yes, thaw completely and pat dry before adding to the chowder

Can I make it dairy-free?
Substitute with full-fat coconut milk or a dairy-free cream alternative, but note it will change the flavor

What kind of fish works best?
Mild, flaky white fish like haddock, cod, or halibut are perfect

Is this gluten-free?
To make it gluten-free, use cornstarch or a gluten-free flour blend to thicken

Can I make this ahead?
Yes, just reheat gently the next day for even better flavor

Final Thoughts
This Nova Scotia Seafood Chowder is a true taste of the coast—creamy, comforting, and loaded with fresh seafood goodness. It’s a dish that brings people together, whether you’re enjoying it at a seaside café or around your kitchen table. Make it for your next gathering or simply to treat yourself to something special.
Give it a try, and let the rich aroma and heartwarming flavor transport you straight to the shores of Nova Scotia.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Canadian

Nutritional Information (Per Serving, serves 6):
Calories: 370 | Protein: 26g | Carbohydrates: 20g | Fat: 20g | Fiber: 2g | Sodium: 540mg

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