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Nova Scotia Seafood Chowder – Creamy, Coastal & Comforting

A truly classic Nova Scotia Seafood Chowder is rich, creamy, brimming with fresh seafood, and deeply comforting — a warm coastal dish that captures the soul of Atlantic Canada. It’s rustic yet elegant, hearty yet delicate, with tender fish, juicy shrimp, plump scallops, and perfectly steamed mussels all simmered in a luxurious, silky broth. Traditional versions often include white wine, but this recipe remains completely alcohol-free while preserving the bright, coastal flavor by using a combination of seafood stock, aromatic herbs, garlic, onion, and a gentle splash of lemon for balance. The result is a wholesome, family-friendly chowder that tastes fresh, creamy, and deeply satisfying. This chowder is perfect for cozy winter nights, weekend family meals, or any time you want a restaurant-quality seafood dish that feels warm, comforting, and nourishing. Every spoonful delivers rich creaminess, buttery textures, and layers of ocean-inspired flavor — all without complicated steps.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 1 lb white fish cod, haddock, or halibut, cut into chunks
  • 1 lb shrimp peeled and deveined
  • 1 lb scallops
  • 1 lb mussels cleaned
Vegetables & Aromatics
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 medium potatoes diced
  • 2 sprigs aromatic herbs thyme, parsley, or dill
Liquids
  • 4 cups seafood stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • Juice of ½ lemon alcohol-free replacement for wine
Seasonings
  • Salt and pepper to taste
  • Optional: pinch of paprika for color

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Ladle
  • Measuring cups & spoons
  • Heat-safe bowl (for mussels)
  • Wooden spoon

Method
 

Step 1 — Prepare the aromatics
  1. Heat a little butter or oil in a large pot.
  2. Add the diced onion and cook for 5–7 minutes until soft and fragrant.
  3. Add garlic and cook 1 minute more.
Step 2 — Add potatoes and herbs
  1. Stir in the potatoes and aromatic herb sprigs.
  2. Cook for 2 minutes to coat them in flavor.
Step 3 — Build the chowder base
  1. Pour in the seafood stock.
  2. Bring to a gentle simmer.
  3. Cook until the potatoes are just tender — about 12–15 minutes.
Step 4 — Add dairy (low and slow)
  1. Reduce heat to low.
  2. Stir in the whole milk and heavy cream.
  3. Do not boil — keep it warm and gentle to prevent curdling.
Step 5 — Add seafood in stages
  1. Add the seafood in this order for perfect cooking:
  2. White fish chunks — simmer 3 minutes
  3. Scallops — simmer 2 minutes
  4. Shrimp — simmer 2 minutes
  5. Mussels — cover and steam 3–5 minutes until they open
  6. Any mussels that do not open should be discarded.
Step 6 — Finish the flavor
  1. Add lemon juice for brightness.
  2. Taste and season with salt and pepper.
  3. Remove herb sprigs before serving.
Step 7 — Serve warm
  1. Ladle the creamy chowder into bowls and enjoy a coastal classic at home.

Notes

🧊 Storage & Reheating
Refrigerator
Keeps 2–3 days (seafood is delicate).
Reheat gently on low heat — do NOT boil.
Freezer
Not recommended (cream + seafood may separate).
Reheating
Warm slowly on low heat, stirring occasionally.
Add a splash of milk if too thick.
🥄 Variations
1. Nova Scotia Style with Salt Cod
Add flaked salted cod for tradition.
2. Chunky Chowder
Add extra potatoes and reduce cream.
3. Extra Creamy
Add an additional ½ cup heavy cream.
4. Light Version
Use evaporated milk instead of cream.
5. Smoked Flavor
Add smoked paprika or smoked fish.
6. Herb-Forward Soup
Add fresh dill or parsley just before serving.
7. Potato-Free
Replace potatoes with cauliflower.
8. Sweet Corn Chowder Twist
Add 1 cup sweet corn kernels.
9. Low-Carb Version
Skip potatoes and add sliced zucchini.
10. Spicy Atlantic Version
Add chili flakes or cayenne.
❓ 10 FAQs
1. Can I use different seafood?
Yes — salmon, crab, or lobster can be added.
2. Why no white wine?
This recipe is alcohol-free; lemon provides brightness.
3. Do I need seafood stock?
It gives the best flavor, but vegetable broth works too.
4. Can I use frozen seafood?
Yes — thaw fully before cooking.
5. How do I prevent curdling?
Keep heat low when adding milk and cream.
6. Can I make it thicker?
Mash a few potatoes or add a cornstarch slurry.
7. What if mussels don’t open?
Discard them for safety.
8. How do I store leftovers safely?
Refrigerate promptly and reheat gently.
9. Is this soup very heavy?
It's rich but balanced by fresh herbs and lemon.
10. Can I make it dairy-free?
Use coconut milk for a creamy effect (flavor will change).
🏁 Conclusion
This Nova Scotia Seafood Chowder is rich, comforting, and loaded with coastal flavor — the perfect blend of delicate seafood, creamy broth, tender potatoes, and fragrant herbs. This alcohol-free version keeps every traditional element while remaining family-friendly and wholesome. Whether you're craving a cozy night meal, hosting guests, or exploring Atlantic cuisine, this chowder delivers warmth, nourishment, and unforgettable flavor.
Every spoonful captures the spirit of Nova Scotia: simple, rustic, hearty, and beautifully comforting.