There’s something soul-soothing about a steaming bowl of Nova Scotia Seafood Chowder. It’s not just a soup—it’s a story passed down from generations of fishermen, coastal grandmothers, and seaside cooks. Growing up, chowder was always the centerpiece of family gatherings, especially during long, cold winters when the Atlantic wind rattled the windows and the snow piled high outside.
This chowder reflects the heart and heritage of the Canadian Maritimes. Nova Scotia is known for its pristine coastline, where fresh seafood is a daily bounty. The chowder was never just about feeding the family—it was a way to bring everyone to the table, to share laughter, stories, and a bit of that old seafaring magic. I remember my grandmother stirring a big pot over her stove, the scent of cream, dill, and briny seafood filling the air. We’d eat it with thick slices of buttered bread, and it felt like the world stood still for a moment.
This recipe honors that tradition while making it accessible and simple for any home cook. Creamy, hearty, and full of flavor, this Nova Scotia Seafood Chowder is perfect for a special family meal or a cozy weekend dinner. It’s rich with lobster, haddock, scallops, and shrimp, all swimming in a delicately seasoned cream broth with tender potatoes and sweet carrots. If you’ve ever visited the East Coast or dreamed of it, this dish will take you straight to a windswept harbor with every bite.
Why You’ll Love This Recipe
- True Taste of the Maritimes: Authentic East Coast flavor with real seafood staples.
- Crowd-Pleasing Comfort Food: Perfect for dinner parties, holidays, or quiet family nights.
- Easy to Customize: Use what seafood you have on hand—this chowder is wonderfully flexible.
- Rich, Creamy Texture: The silky broth clings to every bite of seafood and potato.
- One-Pot Wonder: Fewer dishes, maximum flavor.
Creamy Nova Scotia Seafood Chowder: A Hearty Taste of the Canadian Maritimes
- Yield: 8 servings 1x
Description
There’s something soul-soothing about a steaming bowl of Nova Scotia Seafood Chowder. It’s not just a soup—it’s a story passed down from generations of fishermen, coastal grandmothers, and seaside cooks. Growing up, chowder was always the centerpiece of family gatherings, especially during long, cold winters when the Atlantic wind rattled the windows and the snow piled high outside.
This chowder reflects the heart and heritage of the Canadian Maritimes. Nova Scotia is known for its pristine coastline, where fresh seafood is a daily bounty. The chowder was never just about feeding the family—it was a way to bring everyone to the table, to share laughter, stories, and a bit of that old seafaring magic. I remember my grandmother stirring a big pot over her stove, the scent of cream, dill, and briny seafood filling the air. We’d eat it with thick slices of buttered bread, and it felt like the world stood still for a moment.
This recipe honors that tradition while making it accessible and simple for any home cook. Creamy, hearty, and full of flavor, this Nova Scotia Seafood Chowder is perfect for a special family meal or a cozy weekend dinner. It’s rich with lobster, haddock, scallops, and shrimp, all swimming in a delicately seasoned cream broth with tender potatoes and sweet carrots. If you’ve ever visited the East Coast or dreamed of it, this dish will take you straight to a windswept harbor with every bite.
Ingredients
12 large scallops (fresh or thawed)
6 strips turkey ham, cut into bits
4 cups water
2 large potatoes, peeled and chopped into ½-inch cubes
2 large carrots, peeled and sliced into ¼-inch coins
1 tsp salt, divided
3 cups heavy cream
1 cup haddock, cut into bite-sized pieces
1 cup cooked lobster meat, chopped
18 large shrimp, deveined (can be chopped or left whole)
2 tbsp fresh chives, chopped
2 tbsp fresh dill, finely chopped
¼ tsp freshly ground black pepper
Instructions
Step 1: Sear the Scallops
Start by patting your scallops dry with paper towels. This is key for a golden-brown sear. Heat a heavy-bottomed soup pot over medium-high heat. Add the scallops and sear for 2–3 minutes per side, until beautifully browned. Remove and set aside—you’ll use these for topping each bowl later.
Step 2: Crisp the Turkey Ham
In the same pot, add your chopped turkey ham. Let it sizzle and render down for about 5 minutes, stirring occasionally, until it becomes golden and crisp. Scoop it out and set aside. This step infuses the pot with smoky, savory depth.
Step 3: Simmer the Vegetables
Into the same pot (now full of flavorful bits), pour in 4 cups of water. Add your diced potatoes, sliced carrots, and half the salt. Stir, scraping up all the tasty bits from the bottom. Bring it to a boil, then lower the heat and let it simmer for 12–15 minutes until the vegetables are fork-tender.
Step 4: Add the Cream
Stir in the heavy cream. Let the chowder simmer gently for another 10 minutes. You don’t want it to boil—just warm slowly so the cream thickens and melds with the starchy potato broth.
Step 5: Add the Seafood
Gently stir in the haddock, lobster, and shrimp. These should cook for about 5 minutes in the hot chowder base—just until opaque and tender. Take care not to over-stir, especially with the haddock, which can flake easily.
Step 6: Finish with Herbs & Seasoning
Return the crispy turkey ham to the pot. Add the chives, dill, pepper, and remaining salt. Taste and adjust seasoning if needed. Let it sit for a few minutes off heat to allow the flavors to come together.
Step 7: Serve
Ladle into deep bowls and top each one with a seared scallop. Sprinkle with more fresh herbs if desired. Serve with rustic bread or buttery crackers.
Notes
-
For a slightly lighter chowder, swap in half-and-half for cream.
-
You can add a bay leaf while simmering the vegetables, then remove it before adding the cream.
-
A small splash of lemon juice just before serving adds a subtle brightness.
Nutrition
- Calories: 500
INGREDIENTS YOU’LL NEED:
- 12 large scallops (fresh or thawed)
- 6 strips turkey ham, cut into bits
- 4 cups water
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 2 large carrots, peeled and sliced into ¼-inch coins
- 1 tsp salt, divided
- 3 cups heavy cream
- 1 cup haddock, cut into bite-sized pieces
- 1 cup cooked lobster meat, chopped
- 18 large shrimp, deveined (can be chopped or left whole)
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh dill, finely chopped
- ¼ tsp freshly ground black pepper
HOW TO MAKE Nova Scotia Seafood Chowder
STEP-BY-STEP INSTRUCTIONS
Step 1: Sear the Scallops
Start by patting your scallops dry with paper towels. This is key for a golden-brown sear. Heat a heavy-bottomed soup pot over medium-high heat. Add the scallops and sear for 2–3 minutes per side, until beautifully browned. Remove and set aside—you’ll use these for topping each bowl later.
Step 2: Crisp the Turkey Ham
In the same pot, add your chopped turkey ham. Let it sizzle and render down for about 5 minutes, stirring occasionally, until it becomes golden and crisp. Scoop it out and set aside. This step infuses the pot with smoky, savory depth.
Step 3: Simmer the Vegetables
Into the same pot (now full of flavorful bits), pour in 4 cups of water. Add your diced potatoes, sliced carrots, and half the salt. Stir, scraping up all the tasty bits from the bottom. Bring it to a boil, then lower the heat and let it simmer for 12–15 minutes until the vegetables are fork-tender.
Step 4: Add the Cream
Stir in the heavy cream. Let the chowder simmer gently for another 10 minutes. You don’t want it to boil—just warm slowly so the cream thickens and melds with the starchy potato broth.
Step 5: Add the Seafood
Gently stir in the haddock, lobster, and shrimp. These should cook for about 5 minutes in the hot chowder base—just until opaque and tender. Take care not to over-stir, especially with the haddock, which can flake easily.
Step 6: Finish with Herbs & Seasoning
Return the crispy turkey ham to the pot. Add the chives, dill, pepper, and remaining salt. Taste and adjust seasoning if needed. Let it sit for a few minutes off heat to allow the flavors to come together.
Step 7: Serve
Ladle into deep bowls and top each one with a seared scallop. Sprinkle with more fresh herbs if desired. Serve with rustic bread or buttery crackers.
HELPFUL TIPS
- Dry scallops well for a perfect golden sear.
- Don’t boil after adding cream to prevent curdling.
- Use fresh seafood for best flavor, but frozen (thawed) works too.
- Let it rest before serving—the flavors deepen as it sits.
- Avoid freezing due to the cream base, but leftovers refrigerate beautifully.
DETAILS
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: Canadian (Nova Scotia, Maritime)
- Diet: Pescatarian / Seafood-based
NOTES
- For a slightly lighter chowder, swap in half-and-half for cream.
- You can add a bay leaf while simmering the vegetables, then remove it before adding the cream.
- A small splash of lemon juice just before serving adds a subtle brightness.
NUTRITIONAL INFORMATION
Per Serving:
- Calories: ~500
- Protein: 23 g
- Carbohydrates: 22 g
- Fat: 40 g
- Fiber: 2 g
FREQUENTLY ASKED QUESTIONS
Can I make Nova Scotia Seafood Chowder ahead of time?
Yes, it tastes even better the next day! Just store in the fridge and reheat gently on the stove.
What seafood can I substitute?
You can use cod instead of haddock, or add clams or mussels. Just adjust cooking time to suit.
Can I make it gluten-free?
Yes! This chowder has no flour or thickeners—just cream and potatoes for natural body.
STORAGE INSTRUCTIONS
Let the chowder cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat slowly over medium heat. Avoid freezing, as dairy-based soups can separate.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy seafood delights:
CONCLUSION
There’s nothing quite like Nova Scotia Seafood Chowder to wrap you in warmth. Whether you’re reminiscing about seaside summers or discovering East Coast flavor for the first time, this dish promises satisfaction in every spoonful. The creamy broth, tender seafood, and fresh herbs come together in a beautiful harmony that tastes like home—wherever you are.
