Dinner

Nova Scotia Seafood Chowder – Comfort in Every Creamy Spoon Recipe

Name: Nova Scotia Seafood Chowder – Comfort in Every Creamy Spoon Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Canadian
Ingredients: 1 pound White Fish (Haddock, Cod, or Halibut); 1 pound Shrimp (can substitute with prawns or omit for shellfish-free); 1 pound Scallops; 1 pound Mussels (discard unopened mussels); 2 medium Potatoes (wax or creamy variety); 3 cloves Garlic, minced; 1 cup Heavy Cream (or half-and-half for lighter); 1 cup Whole Milk (oat milk or almond milk for dairy-free); 1/2 cup White Wine (optional, or lemon juice for non-alcoholic); 4 cups Seafood Stock (or vegetable broth for vegetarian)

ByRafael Mansero April 17, 2026April 17, 2026

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Introduction

Nova Scotia Seafood Chowder is a creamy, comforting dish packed with fresh seafood and tender potatoes. This classic Canadian recipe brings the flavors of the sea right to your kitchen, perfect for a cozy meal any time of year.

A close-up view of creamy seafood chowder in a white bowl, showing several layers and textures inside the thick, light beige soup. The top layer features pink-orange shrimp with a slight gloss, surrounded by small, green herb flecks scattered throughout. There are chunks of light golden potato pieces with skins, and tender white fish cubes with browned edges adding a firm texture. Small black mussel shells peek through the broth, which has a smooth, creamy surface with a few fine spices. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound White Fish (Haddock, Cod, or Halibut)
1 pound Shrimp
1 pound Scallops
1 pound Mussels
2 medium Potatoes
1 cup Heavy Cream
1 cup Whole Milk
3 cloves Garlic
1/2 cup White Wine (optional)
4 cups Seafood Stock

Instructions

Step 1: Heat a large pot over medium heat and add a drizzle of oil. Add minced garlic and sauté for 1–2 minutes until golden and fragrant, being careful not to burn it.
Step 2: Add diced potatoes and seafood stock to the pot. Bring to a gentle boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 15 minutes.
Step 3: Stir in the white fish, shrimp, scallops, and mussels. Cook for 5 to 7 minutes until the seafood is cooked through.
Step 4: Lower the heat and pour in the heavy cream and whole milk. Stir gently to combine. For a thicker chowder, mash a few potato pieces against the pot’s side.
Step 5: Season with salt and pepper to taste. Optionally, add a splash of white wine for extra flavor.
Step 6: Serve the chowder in bowls, making sure each portion has plenty of seafood and potatoes. Discard any mussels that remain unopened after cooking. Serve immediately.

Tips & Variations

Use firm white fish like haddock or cod to ensure the fish holds up well in the chowder.
Substitute shrimp with prawns or omit completely for a shellfish-free version.
For a dairy-free chowder, replace the cream and milk with oat or almond milk.
If avoiding alcohol, replace white wine with a splash of lemon juice for brightness.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling or separation.