I still remember the night this Nova Scotia Seafood Chowder first won over my family. It was a chilly autumn evening, and I needed something warm, comforting, and quick to make. I gathered a mix of fresh and pantry staples and whipped up this creamy fish stew without much fuss. The moment we all took that first spoonful, the room filled with smiles and satisfied sighs. Since then, this maritime seafood soup has been my go-to when I want a fuss-free, reliable dinner that tastes like a cozy hug on a plate.
This Nova Scotia Seafood Chowder fits perfectly into everyday cooking because it uses simple ingredients you can find at your local grocery store and doesn’t require any special skills or exotic products. It’s that kind of dish that feels special, yet is straightforward enough to make on a busy weeknight. Plus, it’s versatile and forgiving, which is just what a home cook needs from a recipe they can trust.
What makes this clam and fish chowder one to keep handy is the creamy texture balanced with the fresh seafood flavors. It’s a traditional Canadian chowder, rich but not heavy, with the right mix of potatoes, herbs, and that lovely ocean touch. I like to think of it as a classic Atlantic seafood chowder that brings a little maritime magic into my kitchen every time I make it.
If you’re a fellow home cook looking for a dependable recipe that consistently delivers that satisfying bowl of comfort, this Nova Scotia Seafood Chowder is worth your time. Let’s get you sharing the warmth and flavor of this creamy fish stew with your family soon.
What You’ll Need:
Here’s a simple, straightforward list for your Nova Scotia Seafood Chowder ingredients:
- 2 tablespoons butter (unsalted is best, but salted works too)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 3 cups fish stock or low-sodium chicken broth (you can substitute with clam juice for more ocean flavor)
- 2 cups milk (whole milk gives the creamiest result; no worries if you only have 2%)
- 1 cup heavy cream (optional but recommended for that silky finish)
- 1 cup cooked clams, chopped (canned or fresh—both work well)
- 1 pound firm white fish fillets like cod, haddock, or pollock, cut into bite-sized pieces
- 1/2 cup diced celery (adds crunch and freshness)
- 1/2 cup diced carrots (optional; adds subtle sweetness)
- 2 tablespoons all-purpose flour (for thickening)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
No worries if you don’t have fresh fish—you can swap with frozen fillets as long as they’re thawed properly before cooking. I often keep frozen clams and fish on hand, which makes this Nova Scotia Seafood Chowder easy to prepare anytime.
You’ll find most of these in the regular grocery aisle or the seafood counter. For budget-friendly shopping, canned clams and broth are great stand-ins that don’t sacrifice flavor. I personally like adding a bit more thyme for that extra herbal note that brightens the creamy stew.
Prep shortcuts? You can buy pre-diced onions and garlic or use frozen vegetable mixes. Leftovers keep beautifully in an airtight container in the fridge for up to 2 days, making this chowder a perfect choice when you want to enjoy hearty comfort without cooking every day.
Let’s Make It Together:
Cooking this Nova Scotia Seafood Chowder is straightforward and genuinely satisfying from start to finish. It takes about 40 minutes, but it’s perfectly fine to let things simmer a little longer for deeper flavor.
- Melt the butter over medium heat in a large pot. Add the diced onion, celery, and carrots if you’re using them. Cook until they soften, about 5-7 minutes, stirring occasionally. This step is key for building flavor in your maritime seafood soup.
- Stir in the garlic and thyme and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to combine. This helps thicken your creamy fish stew beautifully—don’t rush it here.
- Gradually pour in the fish stock or broth, whisking as you go to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes, allowing the potatoes to cook through.
- Add the milk and cream, stirring gently. Keep the chowder on low heat because you don’t want it to boil, which can break the creaminess or fish texture.
- Now it’s time for the stars of this Nova Scotia Seafood Chowder: the clams and fish. Gently add them, stirring just enough to mix. Simmer for another 5-7 minutes until the fish is cooked and flakes easily.
- Taste and season with salt and pepper. This step often makes all the difference, so don’t skip it.
While your chowder finishes cooking, you can set the table or toss together a simple salad. The kitchen will smell incredible—the gentle ocean notes and creamy broth making the whole space feel cozy and welcoming.
If your chowder looks thick, you can thin it with a bit more stock or milk. Remember, every time you make this Nova Scotia Seafood Chowder, you’re going to get a better feel for the perfect consistency that your family prefers.
How to Serve & Enjoy:
Serving this Nova Scotia Seafood Chowder is part of the fun because it’s so versatile. I usually ladle it into deep bowls, sprinkle fresh parsley for that pop of color, and serve it alongside crusty bread or buttery pumpkin cornbread from this recipe. The bread is perfect for soaking up every bit of the creamy fish stew.
Side ideas that complement the maritime seafood soup include a crisp green salad or roasted vegetables for some extra texture. I find the chowder works beautifully for those chilly fall or early spring dinners when you want warmth without heaviness.
It’s also a crowd-pleaser when hosting friends because it’s both comforting and impressive without much fuss. Leftovers reheat wonderfully and can even be turned into a seafood pot pie topping if you want to get creative.
I’ve tried this dish with seasonal twists—adding sweet corn in summer or swapping thyme for dill in winter—which keeps it feeling fresh and inviting year-round.
Your family and friends will enjoy sharing this Nova Scotia Seafood Chowder because it has that perfect mix of comforting creaminess and fresh seafood flavor that feels like a little taste of the Atlantic coast no matter where you live.
Your Questions Answered:
Can I make this Nova Scotia Seafood Chowder ahead of time?
Absolutely. I often make this seafood chowder a day before serving. Refrigerate it overnight and gently reheat on the stove. Just add a splash of milk or broth while warming to help keep it creamy.
What’s a good substitute for heavy cream in this Nova Scotia Seafood Chowder?
If you want a lighter version or don’t have heavy cream on hand, full-fat coconut milk or extra milk works fine. It won’t be quite as rich but still delicious.
How do I adjust this Nova Scotia Seafood Chowder for more or fewer people?
This recipe scales easily. For bigger gatherings, double the ingredients. If cooking for two, halve the amounts. Just make sure your pot is big enough to keep the chowder from boiling over!
Can I add other types of seafood?
Definitely. Shrimp, scallops, or mussels can be great additions. Just add them towards the end of cooking since they need less time.
What’s the difference between this and other traditional Canadian chowders?
Nova Scotia Seafood Chowder tends to highlight fresh fish and clams with a creamy base and a mild herb profile, making it distinct from chunkier, tomato-based versions found elsewhere.
My Nova Scotia Seafood Chowder looks thin. What should I do?
If the chowder is thinner than you like, mix a little flour or cornstarch with cold water and stir it in slowly, cooking until it thickens.
Where can I find reliable seafood to make this?
Look for fresh or frozen white fish and clams at your local market. Frozen options work well and save trips to specialty stores. I also suggest checking out this guide on maritime fish chowder to find more tips.
Final Thoughts:
This Nova Scotia Seafood Chowder holds a special spot on my recipe list because it’s genuinely dependable and comforting. It combines the best of maritime seafood soup with warmth and creaminess that never disappoint.
My Best Nova Scotia Seafood Chowder Tips:
- Take time to soften the veggies carefully—that foundation really carries the flavor.
- Always add your seafood gently and last to avoid overcooking delicate fish.
- Adjust creaminess with milk or broth to your liking; it’s easy to fine-tune.
I’ve tested versions with extra herbs, different seafood combos, and even a low-fat edition, but the classic clam and fish chowder with a touch more thyme garners the most requests from my family.
I encourage you to make this Nova Scotia Seafood Chowder your own by playing with flavors and seafood choices that excite your palate. I hope you’ll love the comforting feel and nonstop flavor as much as I do.
If you love this, your family might also enjoy my cheesy potatoes recipe or the comforting Gordon Ramsay beef stroganoff I regularly make. I’m here cheering you on to try this creamy fish stew—it’s a dependable, delicious addition to your kitchen repertoire.
For more on the authentic Nova Scotia Seafood Chowder and its roots, check out Nova Scotia Seafood Chowder | Kelly Neil, and join other seafood lovers in the community sharing fresh maritime dishes at Seafood chowder with fresh Maritime ingredients.
Nova Scotia Seafood Chowder
A creamy and hearty chowder featuring fresh seafood from Nova Scotia, perfectly blended with potatoes, corn, and a touch of smoky bacon for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Canadian
Ingredients
- 4 slices smoked bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 2 cups fresh corn kernels
- 4 cups fish stock or clam juice
- 1 cup heavy cream
- 1 lb mixed seafood (cod, scallops, shrimp), cleaned and cut
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Add butter to the pot and sauté onions and garlic until translucent and fragrant.
- Sprinkle flour over the onions, stirring constantly to form a roux, cooking for about 2 minutes.
- Gradually whisk in fish stock or clam juice to avoid lumps, then add diced potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add corn kernels and cook for another 5 minutes.
- Stir in the mixed seafood and simmer gently until seafood is cooked through, about 5–7 minutes.
- Pour in the heavy cream and heat through without boiling.
- Season with salt and pepper, then garnish with crispy bacon and chopped parsley before serving.
Notes
For a richer flavor, substitute half of the heavy cream with evaporated milk or add a splash of white wine during cooking.