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Picture this: a cozy evening where the chill in the air is met with the heartwarming aroma of Nova Scotia Seafood Chowder bubbling gently on the stove. As I chopped vegetables and sautéed bacon, memories of coastal family dinners washed over me, bringing a sense of nostalgia and comfort. This dish is more than just a recipe; it’s an invitation to gather around the table, to share laughter, and to indulge in something truly special.

I discovered this mouthwatering chowder one rainy afternoon while searching for ways to elevate my weeknight meals beyond the usual fast food. With an impressive lineup of seafood—plump scallops, juicy shrimp, and tender haddock—this chowder strikes a perfect balance between creamy and briny, while being easy enough to whip up even after a long day. Best of all, it’s versatile, so you can use whatever fresh seafood you have on hand.

Let’s dive into this delightful recipe that’s more than a meal; it’s a comforting embrace served in a bowl!

Why is Nova Scotia Seafood Chowder so comforting?

Comforting Warmth: There’s something undeniably soothing about a bowl of chowder on a chilly night. This recipe brings together rich flavors and creamy textures for a dish that’s like a warm hug.

Quick to Prepare: With just over an hour from start to finish, you can have a gourmet meal waiting for you after a busy day.

Diverse Seafood Choices: Use fresh catch of the day, making it customizable based on what you love or have available.

Good for Gatherings: Perfect for sharing with family and friends, this chowder is sure to impress and feeds a crowd easily.

Nostalgic Experience: It’s not just a meal; it’s an experience that transports you to the coast.

For more ways to explore flavors, check out our handy guide on seafood preparation.

Nova Scotia Seafood Chowder Ingredients

For the Seafood
• Large Scallops – 1 pound; these tender morsels are the star of the show, adding a sweet brininess to your chowder.
• Haddock – 1 pound; this flaky white fish balances perfectly with the richness of the cream.
• Large Shrimp – 1 pound; they provide a delightful snap and depth of flavor to each bite.
• Lobster – 1 cup; if you want to elevate your chowder, this adds a luxurious touch that makes it truly special.

For the Base
• Bacon – 4 slices; this crispy goodness infuses the dish with a smoky flavor that sets the stage for the chowder.
• Potatoes – 2 large; they bring heartiness and creaminess to the chowder, helping to thicken the broth.
• Carrots – 2 large; chopped for a slight sweetness and to add vibrant color.
• Water – 4 cups; the foundation of your chowder should enhance rather than overpower the seafood.

For the Creamy Broth
• 35% Whipping Cream – 1 cup; this luxurious ingredient provides velvety richness to your chowder.
• Salt – 1 teaspoon; always taste as you go to ensure your chowder is perfectly seasoned.
• Black Pepper – 1 teaspoon; enhances the flavors and adds just a hint of spice.

For the Finish
• Chives – 1/4 cup; fresh chives not only add color but a mild oniony flavor that brightens the dish.
• Dill – 1 tablespoon; this herb complements seafood beautifully, giving your chowder a fresh taste.

Dive into this Nova Scotia Seafood Chowder and let the flavors of the sea warm your heart!

How to Make Nova Scotia Seafood Chowder

Dry the scallops: Begin by drying the large scallops thoroughly with paper towels. Heat a heavy-bottomed pot over medium-high heat, adding a touch of oil. Sear the scallops for about 2-3 minutes on each side until golden brown, then set aside.
Cook the bacon: In the same pot, add the chopped bacon and cook over medium heat for about 5-7 minutes until almost crisp. Use a slotted spoon to remove the bacon, draining it on paper towels while leaving the fat behind.
Add veggies: Incorporate the diced potatoes and sliced carrots into the pot with the remaining bacon fat. Stir occasionally for about 3-4 minutes until the veggies begin to soften. Season with half of the salt, then pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer uncovered for 12-15 minutes until tender.
Stir in cream: Gently stir in the 35% whipping cream and allow it to simmer for another 10 minutes, stirring occasionally. Taste and adjust seasoning with more salt if needed.
Add seafood: Fold in the haddock, chopped lobster, and large shrimp into the creamy broth. Stir well and cook for about 5 minutes until the seafood is opaque and tender.
Finish the chowder: Lastly, stir in the cooked bacon, fresh chives, chopped dill, and black pepper. Allow the chowder to simmer for an additional 2-3 minutes before serving hot, garnished with a few scallops on top and an extra sprinkle of dill.

Optional: Serve with a warm, crusty bread for dipping.

Exact quantities are listed in the recipe card below.

Expert Tips for Nova Scotia Seafood Chowder

Fresh Seafood: Always use the freshest seafood available for the best flavor. Frozen seafood can work, but make sure it’s properly thawed and drained to avoid excess water in your chowder.
Avoid Overcooking: Keep an eye on the seafood to prevent overcooking, which can make it rubbery. Seafood should be cooked just until opaque; this ensures tenderness in your chowder.
Bacon Fat Usage: Save the bacon fat for flavor, but don’t let the chowder become too greasy. If there’s excess, spoon some out before adding the vegetables.
Season Gradually: Seasoning is key! Move slowly with the salt, adding a bit at a time. You can always add more, but it’s hard to fix an overly salty chowder.
Cream Control: The cream adds richness, so ensure you use 35% whipping cream for the right consistency. Variations will affect the chowder’s texture and flavor.
Presentation Matters: Serve with a sprinkle of chives and dill for a pop of color and freshness that enhances the overall dish. This not only looks beautiful but also adds lovely herbaceous notes to your Nova Scotia Seafood Chowder.

How to Store and Freeze Nova Scotia Seafood Chowder

Fridge: Store any leftover chowder in an airtight container for up to 3 days. To reheat, gently warm on the stove over low heat, stirring frequently to prevent separation.

Freezer: Freeze the chowder in a freezer-safe container for up to 3 months. Leave space at the top to allow for expansion. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently on the stove over low to medium heat. If the chowder appears too thick after freezing, add a splash of water or cream to restore its creamy texture.

Avoid Freezing Seafood: It’s best to freeze the chowder without the seafood added. Cook the seafood fresh before serving for the best flavor and texture.

Nova Scotia Seafood Chowder Variations

Feel free to let your culinary creativity shine by customizing this chowder with these delightful twists!

**Smoky: ** Add a touch of smoked paprika to the broth for a warm, smoky depth that complements the seafood beautifully.
Spicy: Toss in some diced jalapeños or a sprinkle of cayenne pepper to kick up the heat and tantalize your taste buds.
Vegetarian: Replace seafood with hearty mushrooms and a mix of your favorite vegetables for a satisfying, meat-free alternative.
Herb-Infused: Try adding fresh thyme or basil along with the dill for a fragrant herb blend that brightens every bite.
Coconut Cream: Swap the 35% whipping cream for coconut cream for a dairy-free version that adds a tropical twist to the chowder.
Cheesy: Stir in some aged cheddar at the end for a rich, creamy flavor that takes the chowder to comfort-food heaven.
Local Twist: Experiment with local seafood varieties if you’re near a coast; clam or crab could be stunning substitutes.
Toss in Greens: Throw in a handful of spinach or kale during the last few minutes of cooking for a healthy boost of color and nutrients.

Let these variations inspire you to create your perfect bowl of cozy chowder!

What to Serve with Nova Scotia Seafood Chowder?

Imagine a table laid out with delightful sides that perfectly complement your creamy chowder, enhancing its flavors and creating a cozy dining experience.

Warm Bread Rolls: Soft and fluffy, these are perfect for dipping into the chowder, soaking up every delicious drop.
Garlic Butter Shrimp: This rich, garlicky appetizer matches the seafood theme and offers a beautiful contrast to the creamy texture.
Simple Caesar Salad: Crisp romaine lettuce mixed with tangy dressing provides a refreshing crunch that balances the chowder’s richness.
Corn on the Cob: Sweet, tender corn brings a burst of natural sweetness that pairs beautifully with the briny seafood.
Mille-Feuille of Potatoes: Layered and lightly baked, these crispy potato slices can add a crunchy texture alongside the creamy chowder.
Chilled White Wine: A crisp, refreshing Sauvignon Blanc can brighten up the meal, enhancing the seafood flavors effortlessly.
Lemon Tart: For dessert, this zesty treat offers a refreshing finish, cleansing the palate after the chowder’s rich creaminess.

Make Ahead Options

These Nova Scotia Seafood Chowder preparations are ideal for busy nights when you want to enjoy gourmet comfort without the fuss! You can chop the vegetables (potatoes and carrots) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can sear the scallops and cook the bacon in advance, keeping these delectable ingredients refrigerated for up to 24 hours. When you’re ready to serve, simply cook the chowder according to the original instructions, adding the sautéed scallops and bacon, simmering gently until heated through. This way, you’ll enjoy the same rich flavors and creamy texture of a freshly made chowder, all while saving precious time!

Nova Scotia Seafood Chowder Recipe FAQs

What type of seafood is best for Nova Scotia Seafood Chowder?
Absolutely! Fresh seafood is key for flavor. I often use large scallops, shrimp, haddock, and even lobster for a touch of luxury. You can also mix in other types of seafood such as clams or mussels based on your preference!

How should I store leftover Nova Scotia Seafood Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring frequently to maintain its creamy texture.

Can I freeze Nova Scotia Seafood Chowder?
Yes! You can freeze the chowder for up to 3 months, but it’s best to do this before adding the seafood. Freeze in a suitable container, allowing some space at the top for expansion. When ready to serve, thaw it overnight in the refrigerator, then cook your seafood fresh and stir it in!

What should I do if the chowder is too thick after freezing?
Very common! If your chowder turns out too thick after freezing, simply add a splash of water or cream while reheating on low or medium heat. This will help restore its creamy consistency, making it just as delicious as the first time.

Can I make this chowder dairy-free?
For a dairy-free version, you can substitute the 35% whipping cream with coconut milk or a dairy-free cream alternative. Just keep in mind, this will change the flavor profile a little, but it still makes for a delightful chowder!

Any tips for ensuring the seafood is perfectly cooked?
Absolutely! Seafood is best when cooked just until opaque, which usually takes about 5 minutes in the chowder. Keep a close eye to avoid rubbery texture. Enjoying perfectly tender seafood will elevate your chowder experience!