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Nova Scotia Seafood Chowder

A warm, creamy chowder packed with seafood, potatoes, and corn, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Canadian, Nova Scotia
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 cups potatoes, diced
Broth and Seafood
  • 4 cups chicken or seafood broth Use half and half for extra flavor if desired.
  • 1 cup haddock, diced Fresh or frozen.
  • 1 cup shrimp, diced Fresh or frozen.
  • 1 cup clams, diced Fresh or frozen.
  • 1 cup scallops, diced Fresh or frozen.
Dairy
  • 1 cup heavy cream Can be substituted with half-and-half or milk.
Seasonings
  • to taste salt
  • to taste black pepper
  • optional fresh thyme Add for additional flavor.
Optional Add-ins
  • 1 cup corn, frozen or fresh Optional but recommended.

Method
 

Preparation
  1. In a large soup pot, combine diced onion and celery.
  2. Cook over medium heat until the vegetables are soft.
  3. Add the diced potatoes and pour in the broth.
  4. Bring to a gentle simmer.
Cooking
  1. Add the seafood (haddock, shrimp, clams, scallops) and cook until the potatoes are tender.
  2. Stir in heavy cream and lower the heat, allowing the chowder to warm without boiling.
  3. Season to taste with salt, pepper, and optional thyme.
  4. Serve hot, ladling generous portions into bowls.

Notes

For optimal flavor, let the chowder sit overnight as leftovers taste even better. Serve with crusty bread or biscuits, optionally topped with fresh parsley or hot sauce for a kick.