Creamy Nova Scotia Seafood Chowder is a beloved East Coast classic, known for its rich, velvety broth and generous mix of fresh seafood. Made with tender potatoes, onions, cream, and a medley of ocean-fresh fish and shellfish, this chowder is pure maritime comfort in a bowl. It’s hearty, warming, and perfect for cold days or anytime you crave a taste of the Atlantic coast.
This recipe stays true to Nova Scotia tradition, simple ingredients, gentle cooking, and bold seafood flavor without overpowering it.
Why You’ll Love This Recipe
- Authentic East Coast Flavor – Inspired by Nova Scotia kitchens
- Ultra Creamy – Rich, smooth, and comforting
- Seafood-Lover Approved – Loaded with tender fish and shellfish
- Simple Ingredients – No fancy techniques
- Perfect for Cold Days – Warm and nourishing
- Great for Entertaining – Impressive yet easy
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 cups potatoes, peeled and diced
- 2 cups seafood or chicken broth
- 1 cup milk
- 1½ cups heavy cream
- ½ lb haddock or cod, cubed
- ½ lb scallops
- ½ lb shrimp, peeled and deveined
- Salt and black pepper, to taste
- ½ tsp dried thyme (optional)
- Fresh parsley or chives, chopped (for garnish)
Step-by-Step Instructions
- Build the Base:
In a large pot, melt butter over medium heat. Add onion and celery and cook until soft, about 5 minutes. - Add Potatoes & Broth:
Stir in potatoes and broth. Bring to a gentle simmer and cook 12–15 minutes, until potatoes are tender. - Add Dairy:
Reduce heat and add milk and cream. Stir gently and heat without boiling. - Cook the Seafood:
Add fish, scallops, and shrimp. Simmer gently for 5–7 minutes, until seafood is just cooked through. - Season:
Season with salt, pepper, and thyme if using. Taste and adjust. - Serve & Enjoy:
Ladle into bowls and garnish with fresh herbs.
How to Serve
- Plating Tips: Serve steaming hot with fresh herbs
- Classic Pairings: Crusty bread, biscuits, or crackers
- Leftover Uses: Reheat gently for next-day meals
- Beverage Pairing: Tea, sparkling water, or white wine
Additional Tips
- Do not boil after adding cream, keep heat low
- Use the freshest seafood available
- Cut seafood into similar-sized pieces for even cooking
- Chowder thickens as it sits, add milk when reheating
Variations
- Traditional Fish Chowder: Use only haddock or cod
- Extra Rich: Add a bit more cream
- Corn Chowder Style: Add sweet corn kernels
- Smoky Twist: Add a small amount of bacon (non-traditional)
Storage & Freezing
- Refrigerate: Up to 3 days
- Freeze: Not recommended (cream may separate)
- Reheat: Gently on stovetop, stirring often
Special Equipment
- Large heavy-bottom pot
- Wooden spoon
- Ladle
Frequently Asked Questions
What seafood works best?
Haddock, cod, scallops, and shrimp are classic choices.
Can I use frozen seafood?
Yes, thaw completely and pat dry first.
Is this chowder very thick?
It’s creamy but not overly thick, true to Nova Scotia style.
Can I make it ahead of time?
Yes, but reheat gently to protect the cream.
Conclusion
Creamy Nova Scotia Seafood Chowder is a timeless coastal comfort food, rich, soothing, and full of ocean flavor. Whether enjoyed on a cold evening or served to guests, this chowder brings the heart of Atlantic Canada straight to your table.
