Oh my gosh, you have to try this Nova Scotia Seafood Chowder I nailed last weekend—it’s like catching the ocean’s soul in a bowl! The first spoonful was a total flavor explosion: creamy, with that pure sweet brininess from fresh seafood, a hint of smoky bacon, and a subtle kick from a pinch of pepper that perfectly balances the umami. I’ve had Canadian seafood chowder before, but this one? Next level. The way those tender chunks of clams and fish mingled in that velvety broth made every bite utterly crave-worthy.
I’d been drooling over recipes and posts about the traditional chowder Nova Scotia style, marveling at how the Atlantic seafood recipe manages to be both comforting and so lively. It was this intense craving story that pushed me to get into the kitchen and recreate my own version. And holy wow, it pays off big time! Your Nova Scotia Seafood Chowder should feel like a warm hug after a long day—rich, creamy, and filled with hearty bits of fresh fish and clams.
Seriously, fellow foodies, you want this creamy seafood soup in your weeknight lineup. I’m talking something cozy yet packed with bold, fresh flavors you won’t stop obsessing over. And oh, this recipe is super accommodating whether you’re after easy weeknight eats or hosting a dinner that needs to impress. Here’s your chance to make the iconic Nova Scotia Seafood Chowder, inspired by my favorite Atlantic seafood recipe finds. Trust me, your kitchen will smell like you just took a mini trip to the Canadian coast. Ready to get stirring?
What You Need
To make this Nova Scotia Seafood Chowder totally drool-worthy, here’s your lineup—pay attention to quality, because this dish lives or dies by its ingredients:
- 1 lb fresh white fish fillets (like cod or haddock), cut into bite-sized pieces – Splurge here for the freshest catch you can find. This is your star protein in the chowder.
- 1 cup fresh clams or canned clams with juice – Fresh is king, but canned can save time and still lock in that classic clams and fish chowder flavor. Grab this from the seafood aisle.
- 6 slices thick-cut bacon, chopped – Adds that irresistible smoky backbone. Use good-quality bacon for max flavor.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced – Yukon golds are perfect for creamy chowders; they hold their shape beautifully.
- 4 cups seafood or fish stock – Homemade or good-quality store-bought. This broth is where your creamy seafood soup gets its deep flavor.
- 2 cups heavy cream – For that luscious, indulgent texture.
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves – The herb pop that’s subtle but necessary for that traditional chowder Nova Scotia punch.
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Prep shortcuts? Pre-minced garlic from the jar works in a pinch, but fresh garlic amps the umami. Also, you can save time peeling potatoes by using pre-cut ones, but fresh really makes a difference textured-wise. Storing tip: Keep fish cold and cook soon after buying to keep your chowder tasting fresh and bright.
Here’s the secret ingredient that sends this Nova Scotia Seafood Chowder over the edge—a splash of clam juice from your canned clams. Adds briny punch without overpowering. Trust me, fellow food lovers, these ingredients make your chowder absolutely crave-worthy. Grab your supplies, and let’s make magic happen.
How to Make It
Ready for some magic with your Nova Scotia Seafood Chowder? Follow these steps, and watch your kitchen fill with mouth-watering aromas.
- Cook the bacon over medium heat in a large pot until crispy. Remove with a slotted spoon and set aside, but leave the rendered fat—this is flavor gold.
- Toss in butter, onion, and garlic into the same pot. Sauté until soft and fragrant, about 5 minutes. Your kitchen will instantly smell amazing—think smokey, savory, buttery goodness.
- Add diced potatoes and thyme, stirring for a minute to coat with the bacon fat and butter mix.
- Pour in your seafood stock, bringing the whole thing to a gentle boil. Drop the heat and simmer until potatoes are tender, about 15 minutes. This slow simmer builds a rich, hearty foundation.
- Now, add your fish pieces and clams. Simmer carefully for 5–7 minutes until fish turns opaque and clams are heated through. Your chowder is turning into that creamy seafood soup masterpiece.
- Stir in the heavy cream, and season with salt and black pepper. Your chowder should look golden and gorgeous, thick enough to coat the back of your spoon, but still silky smooth.
- Return the crispy bacon to the pot and stir gently. Give your chowder one last taste and tweak seasonings—sometimes a little more salt or pepper can make all the difference.
- Serve piping hot, garnished with fresh parsley for a pop of color and fresh flavor.
Here’s how you get restaurant-quality Nova Scotia Seafood Chowder at home—the tender seafood, the creamy broth, the crispy bacon—all perfectly balanced. This recipe comes together in under an hour, making it a perfect cozy dinner any night. Trust me, your guests will be asking for the secret.
Serving This Up
This Nova Scotia Seafood Chowder is a total crowd-pleaser that pairs like a dream with crusty, warm bread—think sourdough or a buttery baguette. I love serving it in big, rustic bowls with a sprinkle of fresh parsley on top for that photogenic ‘gram moment.
For sides, consider a crisp, simple salad with a lemon vinaigrette to cut through the richness. It also shines at dinner parties or chilly weekend gatherings because it’s hearty and nourishing but feels a bit special.
Leftovers? Oh yes, they store beautifully and transform into a next-day treat. Warm it slowly on the stove, stirring gently to keep the creamy texture. You can also repurpose leftover Nova Scotia Seafood Chowder by turning it into a seafood pasta sauce or a dip with toasted crostini.
Seasonal twist alert: add some fresh corn kernels or switch up the herbs with a bit of dill or tarragon for an unexpected pop. I swear, each version of Nova Scotia Seafood Chowder gets all kinds of love from my foodie friends.
Serve this at your next family meal or potluck and watch it disappear—trust me, tons of people fall head over heels for this creamy seafood soup.
Your Questions Answered
Curious about the secrets behind my Nova Scotia Seafood Chowder? Here are some top questions I get, with answers to make your cooking journey smooth and satisfying.
How do I make this Nova Scotia Seafood Chowder extra flavorful?
Adding a splash of white wine or a dash of smoked paprika amps up the depth. I always use homemade seafood stock when I have time—it makes an unmistakable difference.Can I meal prep this Nova Scotia Seafood Chowder?
Absolutely! Make it in advance, store in an airtight container in the fridge for up to 3 days. It actually tastes better after the flavors meld overnight.What’s the best way to reheat Nova Scotia Seafood Chowder without losing quality?
Slow and low on the stove. Avoid microwave reheating to keep that creamy texture from breaking. Stir gently to recombine cream and fish.Can I swap heavy cream for something lighter?
I’ve tried with half-and-half and coconut milk. Half-and-half works but less creamy; coconut milk gives a unique flavor twist but moves away from traditional chowder Nova Scotia style.Is there a vegetarian version of Nova Scotia Seafood Chowder?
Sure! Swap seafood for hearty mushrooms and add seaweed or kelp powder for that ocean vibe.Can I freeze Nova Scotia Seafood Chowder?
Technically yes, but cream-based soups don’t freeze super smoothly. I recommend freezing the stock and veggies separately, then fresh fish added after thaw.How do I get clams if fresh aren’t available?
Canned clams with juice deliver solid flavor too. Add clam juice from the can to hit that briny Atlantic seafood recipe vibe.
These are just some of the questions my fellow foodies ask when they first try this Nova Scotia Seafood Chowder | Kelly Neil. For even more inspiration, you’ll want to see Seafood chowder with fresh Maritime ingredients or try the fast Nova Scotia Seafood Chowder in 20 Minutes – Bacon is Magic. Bonus: both offer quick takes for busy nights.
Final Bites
This Nova Scotia Seafood Chowder deserves a prime spot in your recipe rotation. It’s comforting but light enough not to feel heavy, rich but balanced with fresh seafood flavors.
My Foodie Tips:
- Always use fresh fish and clams for best flavor
- Don’t rush simmering the potatoes—they’re key to that creamy texture
- Keep the bacon crispy by adding it last, or crisp it on top for crunch
Tried and loved variations include swapping the fish for scallops or shrimp, or adding a slight kick with a dash of cayenne. My recipe’s classic traditional chowder Nova Scotia style gets the most love, but spicy tweaks also win hearts.
I encourage you to customize your Nova Scotia Seafood Chowder whether you want it thick and creamy or a little lighter with more broth. The beauty is how forgiving and rewarding this recipe is.
Get ready to wow with your own homemade bowl of this creamy seafood soup. Can’t wait to hear about your flavor-packed Nova Scotia Seafood Chowder adventures! For more tasty dishes that make weeknights special, don’t miss my melt-in-your-mouth chicken delight or the spicy miso ramen for a flavor-packed punch: Melt in Your Mouth Chicken Delight and Spicy Miso Ramen. Plus, if you’re looking for a healthy main, check out Lentil Burgers as a great alternative.
Ready to indulge? This Nova Scotia Seafood Chowder is waiting!
Nova Scotia Seafood Chowder
A hearty and creamy chowder featuring fresh Nova Scotia seafood, potatoes, and sweet corn, perfect for a comforting coastal meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Canadian
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 3 cups seafood stock or clam juice
- 1 cup heavy cream
- 1 cup milk
- 1 cup sweet corn kernels
- 8 oz fresh cod or haddock fillets, cut into chunks
- 8 oz cooked shrimp, peeled and deveined
- 8 oz sea scallops
- 2 tsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, and celery; cook until softened, about 5 minutes.
- Add potatoes and seafood stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream and milk, then add sweet corn. Simmer for another 5 minutes.
- Add cod, shrimp, scallops, and thyme. Cook gently until seafood is opaque and cooked through, about 5-7 minutes.
- Season chowder with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For extra richness, finish with a splash of sherry or sprinkle with crispy bacon bits before serving.