Nova Scotia Seafood Chowder

Maritimes·Medium·30 min

A thick, creamy chowder loaded with local seafood, haddock, lobster, clams and scallops, and potatoes in a milk-and-cream base. Defines the Maritimes' cold-water seafood identity, with an official Chowder Trail.

Nova Scotia seafood chowder defines the Maritimes' cold-water seafood identity. Loaded with local seafood, haddock, lobster, clams and scallops, in a milk-and-cream-and-potato base, it is thicker, creamier and more seafood-forward than New England versions. The province runs an official Chowder Trail linking the best versions, and every coastal town has its own recipe. The dish is a staple of Maritime restaurants and a point of regional pride.

A thick, creamy, deeply savory chowder studded with tender chunks of lobster, haddock, clams and scallops, the potato soft, the bacon-and-onion base running through. Eaten with a biscuit, it is rich, briny and the essence of the Maritimes.

A salt-pork or bacon base is rendered, the onions sweated in the fat, then flour is stirred in to make a roux that thickens the chowder. The firm seafood (haddock, potatoes) goes in first with stock, the delicate seafood (lobster, scallops, clams) last so it does not overcook. Milk and cream are added and the chowder is heated through gently, never boiled, or it curdles and the seafood toughens.

Variations

A PEI version is thicker and potato-heavier. Some cooks add corn in summer.

On the Palate

Where Nova Scotia Seafood Chowder sits in the Canadian flavor cloud

Ingredients

Serves 6

How it's made

6 steps · 30 min

1
8 min
Render 100g diced salt pork or bacon in a pot; add 1 chopped onion and 2 chopped celery stalks; sauté 5 minutes.
2
10 min
Stir in 3 tbsp flour; cook 2 minutes, then add 1 litre fish stock and 2 diced potatoes; simmer 15 minutes until the potato is soft.
Watch out
Add the firm haddock and potatoes first with the stock and simmer until the potato is tender and the broth thickens.
3
5 min
Add 300g haddock chunks and cook 5 minutes.
4
5 min
Add 200g lobster meat, 200g scallops and 200g clams; cook 4 minutes until just done.
5
5 min
Stir in 300ml milk and 200ml cream; heat through gently without boiling; season with salt and pepper.
Watch out
Once the milk and cream go in, only warm it through — never let it boil or it curdles and toughens the seafood.
6
4 min
Ladle into bowls, top with chopped parsley, and serve with biscuits.

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Dutch Oven

A heavy enameled or bare cast-iron lidded pot, 4-7 liters, with thick walls and a snug lid. The mass evens out hotspots; the lid traps moisture for braising. Sears on the stovetop, then transfers to a 150°C oven for 3-4 hours of even, contained heat — the structural difference between a beef bourguignon that comes out luminous and one that turns to gray mush. Le Creuset and Staub are the celebrated versions; an old American Wagner is functionally identical.

Techniques

Braising Simmering