Name: Savory Nova Scotia Seafood Chowder: Comfort in Every Spoonful
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 oz Large Scallops (Ensure they're dry for optimal searing.); 12 oz Haddock (Fresh or thawed frozen works well.); 1 cup Cooked Lobster (Must be pre-cooked before adding.); 8 oz Large Shrimp (Chopped or whole.); 4 oz Bacon (Thick-cut is recommended.); 4 cups Water (Base for the chowder.); 2 large Large Potatoes (Leave unpeeled for better nutrition.); 2 large Large Carrots (Sliced into coins.); 1 cup 35% Whipping Cream (Substitute with half-and-half for a lighter chowder.); 1 tsp Salt (Split for use in cooking and final seasoning.); 1/2 tsp Black Pepper (Adjust taste to your preference.); 2 tbsp Chives (Chop finely for best results.); 2 tbsp Dill (Use freshly chopped for vibrant flavor.)

The moment I first tasted the rich and creamy Nova Scotia Seafood Chowder, I felt transported to the rugged coastline of the Maritime provinces. This comforting bowl of goodness showcases an array of seafood—think tender haddock, succulent shrimp, and even sweet lobster—bathed in a velvety cream that warms you from the inside out. Not only is this chowder a delightfully hearty one-pot meal, but it also comes together in just 35 minutes, making it a perfect option for busy weeknights. The smoky bacon and fragrant dill add layers of flavor that make each bite an experience; you’ll find it hard to resist going for seconds. Ready to impress your family and friends with a taste of the sea, all while keeping things simple? Let’s dive into this delicious recipe that brings the essence of the Maritimes right to your kitchen!

Why is Seafood Chowder a Must-Try?

Comforting warmth surrounds you with every spoonful of this luxurious chowder. Quick and easy to prepare, it’s ready in just 35 minutes, making it perfect for busy weeknights. Savory depth shines through with the addition of smoky bacon and fresh dill, creating irresistible layers of flavor. Versatile seafood options mean you can customize the recipe with your favorites, whether it’s tender scallops or sweet lobster. Crowd-pleasing delight, this dish promises to impress your family and friends, becoming a beloved staple in your home. Serve it alongside soft dinner rolls or even a simple salad for the perfect comforting meal!

Nova Scotia Seafood Chowder Ingredients

• Whether you’re a culinary novice or a seasoned chef, gathering these fresh ingredients will lead you straight to a comforting bowl of deliciousness!

For the Seafood

Large Scallops – Tender seafood component; ensure they’re dry for optimal searing.
Haddock – Delicate white fish that adds a lovely texture; fresh or thawed frozen works well.
Cooked Lobster – Adds a luxurious touch; must be pre-cooked before adding.
Large Shrimp – Another seafood option, chopped or whole for that satisfying bite.

For the Chowder Base

Bacon – Provides a smoky flavor and richness; thick-cut is recommended for extra depth.
Water – Base for the chowder, helping to cook the vegetables and create a flavorful broth.
Large Potatoes – Adds texture and heartiness; leave unpeeled for better nutrition.
Large Carrots – Brings natural sweetness and vibrant color; sliced into coins for even cooking.

For the Creamy Finish

35% Whipping Cream – Creates a thick, creamy broth; substitute with half-and-half for a lighter chowder.
Salt – Enhances overall flavor; split for use in cooking and final seasoning.
Black Pepper – For seasoning and subtle heat, adjusting taste to your preference.

For the Fresh Touch

Chives – Fresh herb for garnish and flavor enhancement; chop finely for best results.
Dill – Adds a refreshing note; use freshly chopped for vibrant flavor.

Step‑by‑Step Instructions for Nova Scotia Seafood Chowder

Step 1: Dry the Scallops
Pat the large scallops dry with paper towels to ensure a good sear. This crucial step prevents the scallops from steaming and allows them to develop a beautiful golden crust. Set them aside while you prepare the bacon, letting the natural flavors intensify in readiness for your Nova Scotia Seafood Chowder.

Step 2: Cook the Bacon
In a heavy-bottomed pot, add the thick-cut bacon and cook over medium heat until it is nearly crisp, approximately 5–7 minutes. Stir occasionally to prevent burning. Once done, remove the bacon from the pot and drain on a paper towel. Leave the rendered bacon grease in the pot to infuse the chowder with smoky flavor.

Step 3: Sear the Scallops
With the pot still over medium heat, add the dried scallops back into the rendered bacon grease. Sear for about 2-3 minutes on each side until they are golden brown and develop a slight crust. Remove the scallops and set them aside; their delightful flavor will complement the creamy chowder beautifully.

Step 4: Prepare the Vegetables
In the same pot, add water, the cubed large potatoes, sliced large carrots, and half the salt. Bring the mixture to a rolling boil over high heat before reducing it to a simmer. Cook until the potatoes and carrots are tender—this should take about 12–15 minutes, resulting in a flavorful vegetable base for your Nova Scotia Seafood Chowder.

Step 5: Add the Cream
Once the vegetables are tender, stir in the 35% whipping cream, allowing it to blend seamlessly with the broth. Continue to simmer for an additional 10 minutes over low heat, stirring occasionally. The mixture will thicken, creating the rich, creamy texture that is a hallmark of a perfect seafood chowder.

Step 6: Incorporate the Seafood
Carefully add the haddock, pre-cooked lobster, and large shrimp to the pot. Gently stir everything together, allowing the seafood to cook for about 5 minutes until it is heated through and the haddock flakes easily with a fork. The seafood will enhance the depth of flavors in your Nova Scotia Seafood Chowder.

Step 7: Final Seasoning and Serve
Mix the crispy bacon bits back into the chowder along with the chopped chives, dill, black pepper, and the remaining salt. Stir to combine, adjusting seasoning to taste. Serve your chowder hot, garnishing each bowl with the beautifully seared scallops and a sprinkle of fresh dill for a vibrant finish.

Storage Tips for Nova Scotia Seafood Chowder

Fridge: Store leftover chowder in an airtight container for up to 3 days. This keeps it fresh and ready for reheating on those cozy, busy nights.
Freezer: While not ideal, if you must freeze the chowder, do so for up to one month. Divide into individual portions to make reheating easier.
Reheating: To reheat, warm gently on the stove over low heat; avoid boiling to maintain the creamy texture. Stir occasionally for even warmth and to prevent separation.
Airtight Storage: For best results, seal tightly to prevent any air exposure, which can affect the quality of your Nova Scotia Seafood Chowder.

What to Serve with Nova Scotia Seafood Chowder?

Nothing complements the warmth and richness of a flavorful chowder like the perfect sides that enhance your dining experience.

Freshly Baked Dinner Rolls: These soft and buttery rolls are perfect for sopping up the luscious chowder while adding a comforting touch to your meal.
Crisp Green Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette adds a refreshing contrast that balances the chowder’s richness.
Buttery Corn on the Cob: Sweet, juicy corn elevates your seafood feast, providing a delightful pop of sweetness and a satisfying crunch that pairs beautifully with the creamy broth.
Savory Tea Biscuits: Flaky and warm, these biscuits practically beckon to be dipped in chowder—a comforting delight that’s always a hit at the dinner table.
Garlic Bread Toasts: Crunchy, garlicky toasts lend a robust flavor that beautifully complements the seafood and creamy textures.
Chilled White Wine: A glass of crisp Sauvignon Blanc or a light Pinot Grigio enhances the flavors of the seafood, creating a harmonious pairing that elevates the dining experience.
Chocolate Chip Cookies: For dessert, these warm, gooey treats are a simple way to round off your meal with a sweet finish, balancing out savory flavors in a delightful way.

Make Ahead Options

This Nova Scotia Seafood Chowder is an excellent dish for meal prep, allowing you to enjoy a comforting bowl of goodness with minimal hassle! You can chop the potatoes, carrots, and herbs up to 24 hours in advance and store them in the refrigerator to save time. Additionally, sear the scallops and cook the bacon; refrigerate these separately to preserve their flavors and textures. When you’re ready to serve, simply simmer the prepped vegetables in water, add the cream, and stir in the seafood along with the bacon and scallops. By preparing key components ahead of time, you’ll have a delicious, hearty chowder that tastes just as delightful, making busy weeknights easier!

Expert Tips for Nova Scotia Seafood Chowder

Lobster Stock Boost: For deeper flavor, make lobster stock using the shells before adding it to the chowder. This simple step enhances your Nova Scotia Seafood Chowder significantly.
Perfectly Sear Scallops: Ensure scallops are completely dry before searing to prevent steaming. This will give you that beautiful golden crust everyone loves.
Veggie Tenderness: Cut potatoes and carrots evenly for consistent cooking. This helps them reach the perfect tenderness at the same time, ensuring a harmonious texture in your chowder.
Creamy Consistency: Stir the cream in gradually and simmer gently to maintain a rich and creamy texture without separation. Avoid boiling after adding the cream.
Seasoning Precision: Taste your chowder before serving to adjust seasoning. The balance of salt, pepper, and herbs can make or break your Nova Scotia Seafood Chowder experience.
Storage Reminder: Chowder is best enjoyed fresh, but if you need to store leftovers, keep it in an airtight container in the fridge for up to three days. Reheat gently, avoiding boiling to preserve texture.

Nova Scotia Seafood Chowder Variations

Feel free to let your creativity shine and personalize your chowder experience with these delightful variations!

Bacon-Free: Swap the bacon for smoked paprika to maintain a warm, smoky flavor without the meat.
Clam Lover’s Delight: Add canned clams for an extra layer of seafood richness that balances beautifully with the chowder’s creaminess. Try pairing it with some crusty bread for a satisfying meal.
Seafood Medley: Incorporate a variety of seafood, like squid or mussels, for a delightful twist that showcases ocean flavors. They’ll add an exciting texture and unique taste to every comforting bite.
Spicy Kick: For those who crave a bit of heat, stir in diced jalapeños or a dash of hot sauce just before serving. This adds a thrilling dimension that perfectly complements the creaminess of the chowder.
Herb Infusion: Use fresh thyme or basil as an alternative to dill for a different aromatic profile. They bring a refreshing brightness that enhances the overall taste of the chowder.
Vegetable Boost: Amp up the nutrition by adding fresh spinach or kale just before serving. The greens will offer a pop of color and an extra earthy flavor to the mix.
Creamy and Lighter: Substitute the whipping cream with a mix of half-and-half and almond milk for a lighter version that doesn’t skimp on flavor. You’ll still enjoy that richness, but with fewer calories.
Chowder Surprise: Consider adding a swirl of pesto or a squeeze of lemon juice right before serving for a surprising flavor boost that brightens the entire dish.

Exploring these variations not only keeps things fun but can also lead you to new family favorites! For even more seafood inspiration, check out my Seafood Stuffed Shells or try pairing this chowder with a delightful Seafood Cassoulet for a complete seafood feast.

Nova Scotia Seafood Chowder Recipe FAQs

How do I select fresh seafood for chowder?
Absolutely! When choosing seafood for your Nova Scotia Seafood Chowder, freshness is key. Look for scallops that are translucent and have a slightly sweet smell—avoid those with a dull appearance or strong odor. For haddock, choose fillets that are firm and moist, and shrimp should have a springy texture. Always opt for seafood with minimal dark spots, which can indicate spoilage.

How should I store leftover chowder?
Very! Store your leftover chowder in an airtight container in the fridge for up to 3 days. Make sure it’s completely cooled before sealing it; this prevents moisture buildup. When ready to enjoy, reheat it on low heat to preserve its creamy texture, stirring gently to combine the ingredients again.

Can I freeze Nova Scotia Seafood Chowder?
Though not ideal, if you need to freeze your chowder, it can be done for up to one month. To do this, wait until the chowder is completely cool, then divide it into individual portions and place them in freezer-safe containers. Be sure to leave a bit of headspace, as liquids expand when frozen. When you’re ready to enjoy it, transfer the container to the fridge to thaw overnight, then reheat slowly on the stove.

What are some common troubleshooting tips for seafood chowder?
If your chowder turns out too thin, don’t worry! You can help thicken it further by mixing a tablespoon of cornstarch with a little cold water and adding it to the simmering chowder. Stir it in and allow it to cook for a few more minutes until it thickens to your liking. If it’s too thick, simply stir in a splash of water or broth to reach your desired consistency.

Are there any dietary considerations for this chowder?
Absolutely! This Nova Scotia Seafood Chowder contains seafood, dairy, and bacon, so it’s great to consider any dietary restrictions your guests may have. If you’re cooking for someone with a seafood allergy, you can swap out all the seafood for extra vegetables or use canned clams for a different flavor. Moreover, if anyone is lactose intolerant, substituting the heavy cream with a lactose-free alternative will work wonderfully, making it inclusive for all dining experiences.

How can I enhance the flavor of my chowder?
Make it sing! One excellent way to boost flavor is by using seafood stock instead of water—it infuses the chowder with a deeper, richer profile. Adding a bay leaf during simmering and a touch of Old Bay seasoning or lemon zest just before serving can also elevate the taste. Lastly, garnishing with fresh herbs like parsley or basil will add a wonderful finish.