I remember the first time I made Nova Scotia Seafood Chowder like it was yesterday. It was a chilly autumn evening, and I wanted something that felt like a warm hug after a long day. My mom had shared her traditional Nova Scotia recipe with me—one that had been in our family for generations. That creamy seafood chowder, full of fresh seafood ingredients, instantly became a staple in my kitchen. The blend of tender clams and fish chowder, simmered just right, hit that perfect balance between hearty and refreshing. Every time I serve this Atlantic Canadian chowder, it brings a sense of comfort and connection, like sharing a little piece of the Maritime coast.
Making this Nova Scotia Seafood Chowder has become part of my weekly cooking routine, especially when I crave satisfying meals that don’t feel complicated. It’s one of those dishes where the flavors deepen as it simmers gently on the stove, and the kitchen fills with the cozy scent of sea and cream. What I love is how approachable it is—even if you haven’t worked with seafood a lot, you’ll find this recipe straight-forward and reliable. I often tell friends that some recipes just feel like home, and this chowder is exactly that for me.
If you’ve been looking for a creamy seafood chowder that’s packed with fresh seafood ingredients, with that authentic Atlantic Canadian chowder vibe, this recipe is a winner. I’m excited to share it with you, along with some tips and tricks I’ve picked up over many batches. Let’s get started so you can have your own pot of this Nova Scotia Seafood Chowder, ready to warm you up and bring a smile to the table.
What You’ll Need for This Nova Scotia Seafood Chowder:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced (Yukon Gold works great)
- 3 cups seafood stock or fish broth (If you don’t have seafood stock, vegetable or chicken broth works fine in this Nova Scotia Seafood Chowder.)
- 1 cup heavy cream (For a lighter version, half-and-half is a good swap.)
- 1 pound fresh white fish fillets (like cod or haddock), cut into chunks
- 1/2 pound fresh clams, cleaned and chopped (Canned clams can work in a pinch if you don’t have fresh ones.)
- 1 cup frozen or fresh corn kernels (This adds a subtle sweetness that’s part of the traditional Nova Scotia recipe.)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Finding these ingredients at most grocery stores is pretty easy, especially the seafood. If fresh clams or fish aren’t available, a local fishmonger or seafood market is worth checking out, as fresh ingredients make the difference in this Atlantic Canadian chowder.
This Nova Scotia Seafood Chowder is economical, too. Root veggies like potatoes and pantry staples like butter and cream balance the pricier seafood, making it an everyday-friendly comfort food. A kitchen tip? I always prep my veggies while the broth warms—that saves you minutes and keeps the process smooth.
And here’s my little secret: I add a pinch of smoked paprika to the broth. It’s subtle, but it brings depth that makes the whole chowder feel cozy and satisfying. Trust me, it’s worth that tiny extra step.
How to Make This Nova Scotia Seafood Chowder:
- Melt the butter in a large pot over medium heat. Toss in the chopped onion and celery. Cook, stirring, until they’re soft and fragrant—about 5 minutes. This step lays the flavor base for your Nova Scotia Seafood Chowder.
- Add the diced potatoes and corn kernels. Give everything a good stir so the butter coats the veggies nicely. This is where that Atlantic Canadian chowder heartiness really starts forming.
- Pour in the seafood stock. Bring your pot to a gentle boil, then lower the heat to simmer. Cook until the potatoes are tender, about 15 minutes. While that simmers, you have a chance to clean up or prepare any garnishes—small kitchen victories all count!
- Stir in the cream and season with salt and pepper. The chowder will start to look creamy and rich here. If it seems too thick, add a little water or broth to loosen it up. Remember, this is where your Nova Scotia Seafood Chowder really starts to come alive.
- Add your chunks of fish and clams. Cover and cook just until the fish is opaque and clams are tender—roughly 5 minutes. Don’t overcook, or the fish will fall apart, and you want that perfect bite.
- Taste and adjust seasoning. If you want more depth, a squeeze of lemon or a splash of white wine mixed in can brighten the flavors. This Nova Scotia Seafood Chowder likes balance—richness with a touch of freshness.
Your kitchen will smell amazing by now—the sort of scent that makes everyone peek in to see what’s cooking.
If the chowder thickens too much, a little extra cream or broth stirred in will smooth it out. And if your Nova Scotia Seafood Chowder ends up a shade less creamy than you like, stirring in a bit more cream at the end never hurts.
From start to finish, this whole process takes about 45 minutes. That’s quick enough for a weeknight but feels like you’ve made something special.
For more inspiration like this, you might want to check out Kelly Neil’s Nova Scotia Seafood Chowder, which has some lovely tips on working with Maritime seafood.
Serving Your Nova Scotia Seafood Chowder:
Nova Scotia Seafood Chowder truly shines when served with crusty bread—freshly baked if you have it! The bread soaks up all that creamy chowder, making every bite a little celebration.
I also love pairing this chowder with a light, crisp green salad. The crunch and acidity balance the richness of the chowder perfectly, and it’s an easy pairing when you want a meal that feels complete but not heavy.
This chowder is perfect for chilly evenings or family gatherings where comfort is key. I’ve served it after long hikes or on damp autumn nights, and it always gets warm smiles and requests for seconds.
For a simple presentation idea, ladle the chowder into deep bowls and sprinkle freshly chopped parsley on top for a pop of color. A quick squeeze of fresh lemon juice on the side is a nice option for anyone who likes a little brightness.
If you happen to have leftovers (though rare in my house), this chowder reheats beautifully. Feel free to thin it out with a splash of broth or cream before warming. Another favorite way to use leftovers is as a base for a seafood pasta dish—just mix in cooked pasta and extra herbs.
I’ve even tried a seasonal twist with bits of roasted butternut squash added in fall—it brings a lovely sweetness that plays nicely with those fresh seafood ingredients.
Friends and family always ask for this recipe when they visit, and it’s become a kind of signature dish for cozy get-togethers.
If you love this recipe, you might also enjoy a few other crowd-pleasers like my Cheesy Corn Dip or Turkey Cranberry Quesadillas, which are easy to whip up alongside or after.
Common Questions About This Nova Scotia Seafood Chowder:
Q: Can I make parts of this Nova Scotia Seafood Chowder ahead of time?
A: Absolutely! You can prepare the base with potatoes, veggies, and broth a day or two in advance. Just keep the fish and clams separate until you’re ready to cook the chowder fully. This helps keep the seafood tender and fresh.Q: What’s a good substitute for clams in this Nova Scotia Seafood Chowder?
A: If fresh clams aren’t available, canned clams work well. You can also try mussels or scallops for a twist on the traditional Nova Scotia recipe. Just adjust cooking times since they cook quickly.Q: How do I adjust this Nova Scotia Seafood Chowder for more people?
A: It’s easy to scale up or down. Just keep the proportions of fish to potatoes and broth balanced. For larger batches, I recommend cooking in a large pot and adding seafood last to keep that fresh, delicate texture.Q: Can I freeze Nova Scotia Seafood Chowder?
A: Freezing creamy seafood chowder can sometimes affect the texture of the cream and seafood. If you plan to freeze it, skip adding cream until you reheat. Seafood is best eaten fresh, but the broth and veggies freeze well.Q: Can I make it dairy-free?
A: Definitely! Substitute the butter with olive oil and swap cream for a coconut milk or cashew cream for a rich, dairy-free version. The texture shifts slightly but stays delicious.Q: How do I know when the fish in my Nova Scotia Seafood Chowder is perfectly cooked?
A: The fish should turn opaque and flake easily with a fork. Overcooked fish becomes tough or mushy, so check it after about 4-5 minutes of simmering.Q: What if I only have canned corn instead of fresh or frozen?
A: Canned corn is a fine shortcut. Just drain it well and add it towards the end of cooking to avoid overcooking and losing texture.
For more ideas and variations of clams and fish chowder, you might enjoy this Maritime Fish Chowder by Kelly Neil or the lively discussions over at the Seafood Chowder with Fresh Maritime Ingredients Facebook group.
Final Thoughts on This Nova Scotia Seafood Chowder:
This Nova Scotia Seafood Chowder holds a special spot in my recipe collection. It’s more than just a creamy seafood chowder; it’s a connection to tradition and a reminder of cozy family moments around the table. When friends ask for a make-again recipe that’s approachable but impressive, this one often tops the list.
My Top Tips for This Nova Scotia Seafood Chowder:
- Use the freshest seafood ingredients you can find for the best flavor and texture.
- Don’t rush when adding fish and clams—gentle heat keeps them tender.
- Add the cream last and adjust to your preferred richness to keep the chowder silky but not heavy.
As for variations, I love stirring in a little smoked paprika or fresh thyme for an herbal note. Another favorite is adding diced roasted red peppers for a subtle sweetness and color. For a more decadent twist, a splash of sherry right before serving adds a lovely depth.
The version that gets requested most often is the classic traditional Nova Scotia recipe with fresh clams and fish chowder—simple, creamy, and full of satisfying flavor.
I encourage you to make this Nova Scotia Seafood Chowder your own, experiment with flavors, and share it with the people you care about. I hope you love the way it warms your kitchen and your heart as much as I do.
If you want a little kitchen sweetness alongside, try making some Peanut Butter Banana Oat Bars to keep that homey vibe going.
Thank you for trusting me with your kitchen time. Here’s to many cozy, creamy bowls of Nova Scotia Seafood Chowder ahead!
Nova Scotia Seafood Chowder
A rich and creamy Nova Scotia Seafood Chowder blending fresh local seafood with tender potatoes and herbs for a comforting, hearty 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 unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups fish stock or clam juice
- 1 cup heavy cream
- 1 cup whole milk
- 8 oz fresh cod, cut into chunks
- 8 oz fresh scallops
- 8 oz fresh shrimp, peeled and deveined
- 4 strips bacon, chopped
- 2 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 bay leaf
- 1 cup corn kernels (optional)
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
- Add butter, onion, celery, and garlic to the pot. Sauté until vegetables are soft and translucent, about 5 minutes.
- Add diced potatoes, bay leaf, thyme, and fish stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in milk and heavy cream, then gently add cod, scallops, and shrimp. Cook for 5-7 minutes until seafood is cooked through.
- Season chowder with salt and pepper to taste. Remove bay leaf.
- If using, stir in corn kernels and cook for an additional 3 minutes.
- Ladle chowder into bowls, garnish with crispy bacon and fresh parsley. Serve hot.
Notes
For added depth, serve with crusty bread and a squeeze of fresh lemon juice for brightness.