When I think of Nova Scotia Seafood Chowder, I’m instantly transported back to chilly evenings in my kitchen, where the comforting aroma of creamy broth and fresh seafood fills the air, wrapping my family in a cozy hug. This chowder isn’t just a meal—it’s a warm reminder of my dad’s storytelling by the stove and my mom’s magic with simple ingredients. Like many of you, I juggle a busy household with two kids and a full plate (not just at dinner time), so this recipe is all about bringing that rich, homey taste of Nova Scotia’s coast to your table without fuss or fancy ingredients.

Why You’ll Love This Nova Scotia Seafood Chowder

What makes this Nova Scotia Seafood Chowder so special isn’t just the tender chunks of fresh seafood or the creamy, dreamy broth. It’s the way it brings people together—messy counters, full plates, and all. I didn’t grow up in a professional kitchen, but in a small apartment where dinner was loud, late, and full of love. This chowder captures that spirit perfectly.

It’s a one-pot wonder, which I know is a lifesaver when you’re balancing work-from-home chaos and tiny hands eager to “help” in the kitchen. Plus, it’s adaptable—whether you’re using fresh catch or frozen seafood, this chowder will warm you up and fill bellies with a taste of the Canadian Maritimes. And if you’re like me, tired of recipes that feel like homework, this one keeps it simple while delivering big flavors.

Ingredients You’ll Need for This Nova Scotia Seafood Chowder

Ingredients for Discover the Creamy Comfort of Nova Scotia Seafood Chowder

2 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, diced
2 medium carrots, peeled and diced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups seafood stock or low-sodium chicken broth (seafood stock preferred for richness)
2 cups whole milk (or substitute with half-and-half for creamier texture)
2 large potatoes, peeled and diced (Yukon Golds work beautifully)
1 pound mixed seafood (a combo of cod, haddock, scallops, and shrimp works great; frozen is fine)
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: 1/4 teaspoon smoked paprika for a subtle smoky warmth

If you don’t have seafood stock on hand, don’t fret. I often use a good-quality chicken broth and add a splash of white wine or a squeeze of fresh lemon juice to brighten up the flavor. Also, if you’re dairy-free, coconut milk can be an interesting swap, though it shifts the flavor—something I’ve tried on a whim when the fridge was bare.

Nutrition Facts

Calories: Approximately 350 per serving
Protein: 28g
Fat: 12g (mostly from butter and milk)
Carbohydrates: 25g
Fiber: 3g
Sugar: 5g (natural sugars from vegetables and milk)
Sodium: About 600mg (adjustable based on broth choice)

These numbers are based on a recipe serving four hearty portions. I always encourage tasting and seasoning as you go because, just like my mom’s cooking, the best meals come alive when adjusted to your family’s preferences.

Discover the Creamy Comfort of Nova Scotia Seafood Chowder

Print Recipe

Learn how to make delicious Nova Scotia Seafood Chowder. Easy recipe with step-by-step instructions.

Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, diced
2 medium carrots, peeled and diced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups seafood stock or low-sodium chicken broth (seafood stock preferred for richness)
2 cups whole milk (or substitute with half-and-half for creamier texture)
2 large potatoes, peeled and diced (Yukon Golds work beautifully)
1 pound mixed seafood (a combo of cod, haddock, scallops, and shrimp works great; frozen is fine)
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: 1/4 teaspoon smoked paprika for a subtle smoky warmth

Instructions

In a large, heavy-bottomed pot, melt the butter over medium heat until bubbly.
Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes. This builds the base flavor, so don’t rush it.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 2-3 minutes to form a roux. This thickens the chowder without clumps, a trick I learned after many a lumpy attempt in my early cooking days.
Slowly whisk in the seafood stock or broth to avoid lumps. Add the diced potatoes, dried thyme, and bay leaf.
Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Remove the bay leaf. Stir in the milk (or half-and-half) and heat gently—do not boil once dairy is added to keep the chowder silky.
Add the mixed seafood to the pot. If using shrimp and scallops (which cook quickly), simmer until opaque and just cooked through, about 4-5 minutes. If your fish pieces are thick, cut them smaller or allow an extra minute.
Season with salt, pepper, and smoked paprika if using. Taste and adjust seasonings as needed—this is your moment to channel my mom’s magic with a pinch here and a dash there.
Sprinkle with fresh parsley before serving. This not only adds color but a fresh lift that balances the creamy chowder.

When I make this chowder, I love to keep the kitchen lively—kids at my side stirring (or trying to), and stories flowing as the pot bubbles. It’s these imperfect, joyful moments that make cooking worthwhile.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Nova Scotia Seafood Chowder, recipe, cooking, food

Steps to Create Your Nova Scotia Seafood Chowder

In a large, heavy-bottomed pot, melt the butter over medium heat until bubbly.
Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes. This builds the base flavor, so don’t rush it.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 2-3 minutes to form a roux. This thickens the chowder without clumps, a trick I learned after many a lumpy attempt in my early cooking days.
Slowly whisk in the seafood stock or broth to avoid lumps. Add the diced potatoes, dried thyme, and bay leaf.
Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Remove the bay leaf. Stir in the milk (or half-and-half) and heat gently—do not boil once dairy is added to keep the chowder silky.
Add the mixed seafood to the pot. If using shrimp and scallops (which cook quickly), simmer until opaque and just cooked through, about 4-5 minutes. If your fish pieces are thick, cut them smaller or allow an extra minute.
Season with salt, pepper, and smoked paprika if using. Taste and adjust seasonings as needed—this is your moment to channel my mom’s magic with a pinch here and a dash there.
Sprinkle with fresh parsley before serving. This not only adds color but a fresh lift that balances the creamy chowder.

Tips for Making the Best Nova Scotia Seafood Chowder

Use fresh or good-quality frozen seafood. I’ve learned the hard way that freshness makes a noticeable difference, but frozen seafood is a great, affordable alternative when fresh isn’t available.
Don’t skip the roux—cooking the flour with butter and veggies fully rounds out the flavor and thickens the chowder without graininess.
Simmer gently once the milk is added. High heat can cause the dairy to curdle, and no one wants a chunky chowder.
Adjust seafood cooking times carefully. Overcooked seafood gets rubbery fast, and I’ve learned to add it last to keep it tender.
If you want to add a little zing, a squeeze of fresh lemon or a splash of white wine right before serving brightens the dish beautifully.
Feel free to swap potatoes for parsnips or add a handful of corn kernels for a sweet surprise. My kids love when I sneak in extra veggies without a fuss.

Serving Suggestions and Pairings

Final dish - Discover the Creamy Comfort of Nova Scotia Seafood Chowder

When I serve this Nova Scotia Seafood Chowder, I keep it simple but satisfying—just like home cooking should be. A crusty baguette or slices of warm sourdough are perfect for soaking up every last drop of that luscious broth. Sometimes, I toast some buttery garlic bread, which the kids absolutely love.

A light green salad with a tangy vinaigrette balances the richness of the chowder. If you’re in the mood for a heartier meal, steamed green beans or roasted asparagus are great side choices that don’t steal the spotlight.

And for those chilly nights when dessert is a must, a quick fruit crisp or simple vanilla ice cream feels just right after this cozy bowl of chowder.

Storage and Reheating Tips

One of the reasons I adore this chowder is how well it stores. Leftovers are a real treat the next day when the flavors have had time to meld.

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
When reheating, do so gently on the stovetop over low heat to prevent the milk from curdling. Stir frequently.
If the chowder thickens too much after chilling, add a splash of milk or broth to loosen it up while reheating.
Avoid freezing chowder with dairy and potatoes, as the texture can become grainy and watery after thawing.

I remember once packing a thermos of this chowder for a winter day trip with the kids—keeping it warm all afternoon was a game changer. This chowder is truly a meal that travels well when treated with care.

Frequently Asked Questions

What are the main ingredients for Nova Scotia Seafood Chowder?

The main ingredients for Nova Scotia Seafood Chowder include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Nova Scotia Seafood Chowder?

The total time to make Nova Scotia Seafood Chowder includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Nova Scotia Seafood Chowder ahead of time?

Yes, Nova Scotia Seafood Chowder can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Nova Scotia Seafood Chowder?

Nova Scotia Seafood Chowder pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Nova Scotia Seafood Chowder suitable for special diets?

Depending on the ingredients used, Nova Scotia Seafood Chowder may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Nova Scotia Seafood Chowder is more than just a recipe for me—it’s a connection to my roots, my parents’ kitchen stories, and the simple joy of feeding my family something nourishing and delicious. It’s a reminder that home cooking isn’t about perfection but about love, patience, and a willingness to embrace the mess along the way.

Whether you’re a seasoned home cook or just starting out, this chowder brings a little taste of the Maritimes to your table with straightforward ingredients and steps. It’s a recipe that welcomes imperfection, encourages shortcuts, and celebrates full plates and satisfied smiles. So, grab your wooden spoon, gather your ingredients, and dive into a bowl of warmth that’s been perfected, one imperfect meal at a time.