Description
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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Ingredients
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
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
Notes
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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Canadian