Nova Scotia Seafood Chowder

by

Creamy East Coast comfort

This Nova Scotia Seafood Chowder is a rich, creamy classic inspired by Canada’s East Coast, where fresh seafood and cozy comfort go hand in hand. Loaded with tender fish, shrimp, and scallops in a velvety broth, this chowder feels indulgent yet surprisingly easy to make. It’s perfect for a weekend dinner, a special family meal, or anytime you’re craving something warm and satisfying. With simple prep and one pot, you get deep, restaurant-style flavor without spending all day in the kitchen. If you love hearty soups that feel both comforting and elegant, this chowder is a must-try.

⏱️ Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4–6 servings

📝 Ingredients List

(Pork-free adaptation applied automatically)

  • 3 tbsp butter
  • 3 oz beef bacon, diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced small
  • 2 cups seafood stock (or fish stock)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 8 oz white fish (cod or haddock), cut into chunks
  • 6 oz shrimp, peeled and deveined
  • 6 oz scallops
  • ½ tsp dried thyme
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • Optional: chopped fresh parsley or chives for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Wooden spoon
  • Ladle

Step-by-Step Beginner-Friendly Instructions

  1. Cook the beef bacon: In a large pot over medium heat, cook diced beef bacon until lightly crisp. Remove and set aside, leaving the fat in the pot. 🥓
  2. Sauté aromatics: Add butter, onion, and garlic. Cook for 3–4 minutes until soft and fragrant.
  3. Add potatoes: Stir in diced potatoes and thyme, coating them in the butter mixture.
  4. Simmer: Pour in seafood stock. Bring to a gentle boil, then simmer 10–12 minutes until potatoes are fork-tender.
  5. Make it creamy: Reduce heat to low. Add milk and cream, stirring gently.
  6. Add seafood: Add fish, shrimp, and scallops. Cook 5–7 minutes until seafood is opaque and tender. 🍤
  7. Finish: Season with salt and pepper, stir in cooked beef bacon, and remove from heat.
  8. Serve: Ladle into bowls and garnish with herbs if desired. 🥣

💡 Pro Tips

  • Don’t overcook seafood: Add it last to keep it tender, not rubbery.
  • Thicker chowder: Mash a few potato pieces against the pot and stir back in.
  • Storage: Refrigerate leftovers up to 2 days; reheat gently over low heat.
  • Authentic touch: Serve with oyster crackers or crusty bread.

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