Creamy Nova Scotia Seafood Chowder Recipe for Cozy Nights

When chilly weather strikes or you’re craving something truly comforting, a bowl of creamy Nova Scotia seafood chowder hits the spot like no other. This homemade chowder combines tender chunks of fresh seafood with velvety cream and hearty potatoes, making it a perfect meal for any night you want to feel cozy and satisfied.

this Recipe

Making your own Nova Scotia seafood chowder at home is easier than you think, and the results are worth every minute spent. With a rich broth, fresh ingredients, and just the right balance of flavors, you’ll want to keep this recipe in your regular rotation for comfort food nights.

Why You’ll Love This Recipe

• Uses fresh seafood for authentic, rich flavor.
• Creamy texture without being overly heavy.
• Hearty and filling enough for a main dish.
• Easy stovetop method with straightforward steps.
• Perfect for chilly evenings or family dinners.

Ingredients

Gather these fresh and simple ingredients to craft your delicious chowder.

• 1 lb fresh cod fillets, cut into 1-inch chunks
• 8 oz cooked shrimp, peeled and deveined
• 4 slices thick-cut bacon, diced
• 1 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced Yukon Gold potatoes
• 3 cups seafood stock or clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories (approx.): 350 per serving

How to Make Creamy Nova Scotia Seafood Chowder: The Best Homemade Comfort Food

1. In a large heavy-bottom pot over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the butter to the bacon fat, then sauté the onion and garlic until softened and fragrant, about 4 minutes.
3. Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to form a roux, cooking out the raw flour taste.
4. Gradually whisk in the seafood stock, ensuring no lumps form. Add the bay leaf, thyme, and diced potatoes. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Remove the bay leaf and slowly stir in the milk and heavy cream. Season with salt and pepper to taste.
6. Gently fold in the cod chunks and shrimp, cooking for another 5-7 minutes until seafood is opaque and cooked through but still tender.
7. Stir in half of the reserved crispy bacon for extra flavor. Adjust seasoning if needed and remove from heat.
8. Ladle chowder into bowls and garnish with the remaining bacon and chopped fresh parsley.
9. Serve hot with crusty bread or oyster crackers for a classic Nova Scotia experience.

Tips for the Best Results

• Use fresh seafood for the best flavor and texture; frozen works if fresh isn’t available.
• Don’t overcook the seafood — add it near the end to keep it tender.
• Adjust the thickness by adding more milk or stock if needed.
• For a smoky twist, try adding a splash of smoked paprika or a dash of hot sauce.
• Serve with crusty bread to soak up every creamy, flavorful bite.

Storage and Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. The chowder thickens when chilled; thin it out with a splash of milk or stock when reheating.

For longer storage, freeze the chowder (without cream) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then add cream when reheating gently on the stovetop.

Frequently Asked Questions

Can I use other seafood instead of cod and shrimp?

Absolutely! You can substitute with haddock, scallops, or even lobster pieces to suit your taste and availability. Just adjust cooking times accordingly to avoid overcooking delicate seafood.

Is it possible to make this chowder dairy-free?

Yes, you can replace milk and cream with coconut milk or a dairy-free cream alternative. Keep in mind that the flavor and texture will differ slightly but still remain delicious.

What can I serve with Nova Scotia seafood chowder?

Traditional sides include crusty bread, oyster crackers, or a simple green salad. These complement the rich and creamy chowder perfectly without overpowering it.

Can I prepare this chowder ahead of time?

Yes, you can prepare the base chowder up to the point before adding seafood and cream. Refrigerate, then add seafood and cream fresh when ready to serve for best results.