Hearty Nova Scotia Seafood Chowder

Hearty Nova Scotia Seafood Chowder – Creamy, Comforting & Packed with Seafood

There’s nothing quite like a steaming bowl of traditional Nova Scotia seafood chowder — silky, rich, and overflowing with tender fish, plump mussels, sweet shrimp, and buttery scallops. This version stays true to the East Coast spirit: simple ingredients, deep ocean flavor, and a luxurious creamy broth that warms you from the inside out.

Ingredients (12 ingrédients):

Poissons et fruits de mer
• 1 lb white fish (haddock, cod, or halibut), cut into chunks
• 1 lb mussels, cleaned and debearded
• 1 lb scallops
• 1 lb shrimp, peeled and deveined
• 4 cups seafood stock

Fruits et légumes
• 1 medium onion, finely diced
• 2 medium potatoes, peeled & cubed
• 2 cloves garlic, minced
• 2 sprigs aromatic herbs (thyme, bay leaf, parsley)

Produits laitiers
• 1 cup heavy cream
• 1 cup whole milk

Bières, vins et spiritueux
• Optional: ¼ cup white wine (for deglazing, adds depth)

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Directions:

1️⃣ Sauté the aromatics
In a heavy pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, garlic, and herb sprigs. Cook until the onion becomes soft, translucent, and fragrant — this is your flavor base and sets the tone for the chowder.

2️⃣ Add potatoes & stock
Stir in the cubed potatoes, then pour in the seafood stock (and optional white wine). Bring to a gentle boil, then reduce to a simmer. Let the potatoes cook until tender, about 10–12 minutes. The potatoes naturally thicken the broth, giving the chowder its classic creamy, velvety texture.

3️⃣ Add the seafood
Start with the mussels (they take the longest). Cover the pot and cook for about 3–4 minutes until the shells begin to open.
Then add the shrimp, scallops, and chunks of white fish. Simmer very gently — you don’t want the seafood to get rubbery. Everything should cook through in 5–7 minutes.

4️⃣ Stir in cream and milk
Lower the heat and pour in the heavy cream and whole milk. Do not let the chowder boil after adding dairy; keep it warm and silky. Taste and season with salt, cracked black pepper, and a little paprika if desired.

5️⃣ Finish & serve
Remove herb sprigs. Ladle into warm bowls and garnish with fresh parsley, chives, or a pat of butter for extra richness. Serve with warm crusty bread, biscuits, or oyster crackers.

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Tips for the Best Nova Scotia Chowder

✨ Use a mix of seafood for real East Coast flavor.
✨ The chowder should be creamy but not thick like gravy — smooth and flowing.
✨ Let it rest 10 minutes before serving for deeper flavor.
✨ Leftovers taste even better the next day.