If you have a soft spot for rich, creamy, and satisfying soups that taste like a cozy coastal hug, then this Nova Scotia Seafood Chowder Recipe is about to become your new favorite. Bursting with tender chunks of haddock, sweet scallops, and juicy shrimp simmered in a luscious, velvety broth, this chowder captures the true essence of Nova Scotia’s maritime bounty. Every spoonful melds buttery goodness, fresh herbs, and warming spices to create a bowl that’s not just a meal but a celebration of Atlantic flavors.

A close-up view of a creamy white soup filled with plump, pink shrimp, small white chunks of potatoes, and orange carrots, all covered in a smooth, thick cream sauce. The soup is sprinkled with small green herbs and black pepper, giving a speckled look on the surface. The image shows a rich texture with the shrimp and vegetables slightly sinking into the creamy liquid. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is key to making this chowder sing with authentic flavors. Each one plays an essential role in crafting the perfect balance of creaminess, texture, and fresh seafood taste.

Unsalted butter: Provides a rich base to sauté the aromatic vegetables and build depth in the chowder.
Small onion, diced: Adds a subtle sweetness and warms up the broth with gentle flavor.
Celery stalks, chopped: Introduces a crisp vegetal note and slight crunch that complements the creamy texture.
Garlic cloves, minced: Lends a fragrant punch that uplifts the entire soup.
Medium potatoes, peeled and diced: Create comforting body and thickness while soaking in the chowder’s flavors.
Fish stock or seafood broth: Forms the savory liquid base, making every bite taste like the ocean.
Heavy cream: Adds luxurious creaminess that’s signature to classic chowders.
Milk: Lightens the cream while maintaining smoothness and balance.
Dried thyme: Brings an earthy, herby note that pairs beautifully with seafood.
Old Bay seasoning (or seafood seasoning): Infuses the chowder with a nostalgic, mildly spicy tang that honors traditional seafood dishes.
Salt and pepper: Essential for enhancing all the natural flavors and seasoning perfectly.
Haddock or other white fish, cut into chunks: The star seafood ingredient offering flaky texture and mild flavor.
Shrimp, peeled and deveined: Adds a sweet, tender pop that complements the fish.
Scallops, cut into quarters: Delivers melt-in-your-mouth richness and a subtle brininess.
Fresh parsley, chopped: Brightens the chowder with herbaceous freshness.
Lemon juice (optional): A splash of acidity to lift and finish the dish with a clean zing.

How to Make Nova Scotia Seafood Chowder Recipe

Step 1: Sauté Your Aromatics

Start by melting the butter in a large pot over medium heat—the secret base for deep flavor. Toss in the diced onion, celery, and garlic and let them soften and mingle for about five minutes. This gentle cooking releases their sweetness and creates the fragrant foundation your chowder needs.

Step 2: Simmer the Potatoes in Broth

Add the diced potatoes to your aromatic mixture, then pour in the fish stock or seafood broth. Bring everything to a lively simmer, letting the potatoes cook until tender, which usually takes about 10 to 12 minutes. This step infuses the potatoes with seaside flavor and thickens your chowder naturally.

Step 3: Stir in Cream and Seasoning

Time to add the luxurious heavy cream and milk—this combo delivers the classic chowder creaminess without being too heavy. Sprinkle in the dried thyme and Old Bay seasoning for warmth and depth. Give everything a good stir and bring it back to a simmer to marry the flavors perfectly.

Step 4: Add the Seafood

Now the star players join the pot. Carefully fold in the chunks of haddock, shrimp, and scallops. Cook gently for five to seven minutes until the seafood turns opaque and tender, soaking up all the deliciousness of the chowder. Patience here is key to keeping your seafood perfectly cooked and tender.

Step 5: Finish with Freshness

Just before serving, stir in the bright chopped parsley and if you like, a drizzle of lemon juice. This final touch wakes up the flavors and gives the chowder a fresh lift that balances its richness.

Step 6: Serve and Savor

Ladle your warm, creamy chowder into bowls and prepare for comfort in every bite. Whether served with crusty bread or simple crackers, this chowder is ready to bring welcoming warmth straight to your table.

How to Serve Nova Scotia Seafood Chowder Recipe

Nova Scotia Seafood Chowder Recipe - Recipe Image

Garnishes

Simple garnishes can elevate your chowder beautifully—consider a sprinkle of fresh parsley for color and freshness, or a twist of cracked black pepper to add a bit of subtle heat. A small dollop of crème fraîche or a drizzle of good olive oil can also add luxurious creaminess.

Side Dishes

This chowder is hearty enough to be a meal on its own, but pairing it with a warm, crusty baguette or garlic bread will complete the experience. For a lighter touch, a crisp green salad with lemon vinaigrette complements the rich chowder perfectly.

Creative Ways to Present

For a fun twist, serve the Nova Scotia Seafood Chowder Recipe in hollowed-out mini bread bowls or large scallop shells to embrace the seafood theme. You might also consider layering it over a bed of fluffy mashed potatoes or creamy risotto for an extra indulgent meal.

Make Ahead and Storage

Storing Leftovers

After enjoying your chowder, cool any leftovers to room temperature and store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for a quick, satisfying lunch or dinner the next day.

Freezing

While chowders with cream can sometimes separate when frozen, you can freeze this Nova Scotia Seafood Chowder Recipe if done carefully. Use a freezer-safe container, leaving space for expansion, and freeze for up to two months. Thaw slowly in the fridge overnight for best results.

Reheating

To reheat, warm the chowder gently over low heat on the stovetop, stirring frequently to prevent curdling. If the chowder appears too thick after reheating, add a splash of milk or broth to restore its creamy texture and vibrant flavor.

FAQs

Can I use other types of seafood in this Nova Scotia Seafood Chowder Recipe?

Absolutely! While haddock, shrimp, and scallops are traditional, feel free to mix in lobster, clams, or mussels based on your preference or what’s fresh. Just adjust cooking time to ensure everything is tender.

Is it possible to make this chowder dairy-free?

Yes! Substitute the heavy cream and milk with coconut milk or a non-dairy cream alternative. Keep in mind this will change the flavor slightly but still yield a creamy, satisfying chowder.

How do I prevent the seafood from becoming rubbery?

The key is gentle heat and timing. Add seafood last and cook just until it turns opaque – overcooking will make it tough, so keep a close eye on it and remove from heat promptly.

What can I use if I don’t have fish stock or seafood broth?

You can use chicken broth as a base in a pinch, though fish stock adds unique umami that’s worth sourcing. Homemade fish stock from shrimp shells or fish bones works beautifully too if you want to get creative.

Can I make this recipe spicy?

Definitely! Add a pinch of cayenne pepper or extra Old Bay seasoning for a kick. Freshly diced jalapeños or a splash of hot sauce can also bring heat without overpowering the delicate seafood flavors.

Final Thoughts

There’s something truly magical about cozying up with a bowl of Nova Scotia Seafood Chowder Recipe that feels like a warm embrace from the ocean. It’s easy to make, wonderfully rich, and adaptable to whatever seafood you love most. Next time you crave something comforting yet elegant, give this recipe a try—you might just find yourself making it again and again.

Nova Scotia Seafood Chowder Recipe