Introduction

Nova Scotia, Canada’s ocean playground, is famous for its fresh, abundant seafood. One of the region’s most beloved dishes is Seafood Chowder—a creamy, hearty soup brimming with tender fish, plump scallops, sweet lobster, and briny clams. This comforting bowl captures the essence of coastal living, making it a must-try for seafood lovers.

In this recipe, we’ll guide you through making an authentic Nova Scotia-style seafood chowder, rich with buttery potatoes, smoky bacon, and a velvety broth infused with fresh herbs. Whether you’re craving a taste of the Maritimes or just want a luxurious yet simple seafood dish, this chowder delivers.

Ingredients

For the Chowder Base:

4 slices thick-cut bacon, diced (or 2 tbsp butter for a non-bacon version)
1 large onion, finely chopped
2 celery stalks, diced
2 garlic cloves, minced
3 medium potatoes (Yukon Gold or Russet), peeled and cubed
4 cups fish or seafood stock (or chicken broth in a pinch)
1 cup heavy cream (or half-and-half for a lighter version)
1 cup whole milk
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh thyme)
½ tsp smoked paprika (optional, for depth)
Salt and black pepper to taste

For the Seafood (Use Fresh or Frozen):

1 lb (450g) mixed seafood (such as cod, haddock, or halibut), cut into chunks
½ lb (225g) scallops (bay or sea scallops)
½ lb (225g) peeled shrimp
½ lb (225g) fresh or canned clams (with juice)
½ lb (225g) cooked lobster meat (optional but classic)

For Garnish & Serving:

Fresh parsley or chives, chopped
Oyster crackers or crusty bread
Lemon wedges
A drizzle of melted butter (optional)

Step-by-Step Instructions

1. Render the Bacon & Sauté the Vegetables

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove bacon with a slotted spoon, leaving the fat in the pot.
In the same pot, add the onion and celery, sautéing until soft (about 5 minutes). Stir in the garlic and cook for another minute until fragrant.

2. Simmer the Potatoes & Broth

Add the cubed potatoes, fish stock, bay leaves, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are just tender.

3. Add the Seafood

Gently stir in the firmest seafood first (cod, haddock, or halibut) and simmer for 3 minutes.
Add the scallops, shrimp, clams (with juice), and lobster meat (if using). Cook for another 3-4 minutes until the seafood is just opaque and cooked through. Avoid overcooking, or the seafood will toughen.

4. Finish with Cream & Adjust Seasoning

Reduce heat to low and stir in the heavy cream and milk. Warm through but do not boil (to prevent curdling).
Taste and adjust seasoning—add more salt, pepper, or a splash of lemon juice for brightness.

5. Serve & Garnish

Ladle the chowder into bowls and top with crispy bacon, fresh parsley, and a drizzle of melted butter (optional).
Serve with oyster crackers, crusty bread, or a side of buttery biscuits.

Tips for the Best Seafood Chowder

✅ Use the freshest seafood possible—Nova Scotia’s chowder shines with high-quality ingredients.
✅ Don’t overcook the seafood—add delicate shellfish last to keep them tender.
✅ For a thicker chowder, mash a few potato pieces against the pot or add a slurry of flour and water (1 tbsp flour + 2 tbsp water).
✅ Make ahead? Prepare the base (without seafood) up to a day in advance; add seafood just before serving.
✅ No fish stock? Use bottled clam juice diluted with water or a light chicken broth.

Conclusion

This Nova Scotia Seafood Chowder is a celebration of the Atlantic’s bounty—creamy, briny, and packed with tender bites of the ocean’s best. Whether you’re reminiscing about a coastal getaway or simply craving a bowl of comfort, this recipe brings the taste of the Maritimes to your table.

Pair it with a crisp white wine (like a Nova Scotian Tidal Bay) or a cold beer, and enjoy the flavors of Canada’s seafood paradise. Slàinte mhath! 🍤🐟