Nova Scotia Lobster Chowder

This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.


1⅔ cups potatoes, peeled, diced & cooked 400 mL
2 tbsp butter 25 mL
1½ cups onions, peeled & minced finely 375 mL
2 tbsp dried thyme leaves 25 mL
1½ tsp celery salt 7 mL
¼ tsp black pepper 1 mL
¾ cup sour cream 175 mL
1½ cup whipping cream 375 mL
1 cup milk 250 mL
2 cups Nova Scotia lobster meat, cooked & chopped, plus juices 500 mL


  1. In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
  2. Stir in the thyme (use up to 2 tbsp according to your tastes), celery salt and pepper, and then the cooked potatoes.
  3. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
  4. Add to potato mixture and stir gently. Heat through but do not boil.

Makes 6 servings.

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11 Responses to Nova Scotia Lobster Chowder

  1. joyce lewis says:

    I am looking froward to trying this receipe


  3. Mr Adrian White says:

    Excited to try this heavenly receipe..Lobster Chowder…..thank you. Emma’s Eatery @ Eastern Passage NS makes an excellent one, too.

  4. I make a lobster bisque every year for our Christmas Dinner starter. This will be a January recipe for me for sure. Looks quite simple as well!

  5. Georgina Forward says:

    This is the best lobster chowder , I’ve made others but this one is a keeper, that’s what my husband said. Mmmmmm

  6. Brian says:

    Horrible recipe!!! The sour cream imparted a very unpleasant flavor, and the recipe called for way too much thyme. I reduced the amount of thyme from 2Tbsp. to 2 tsp. and that was still too much.

    • Christine White says:

      Hi Brian,

      Everyone has different versions of what should go into a seafood chowder. With our recipes we provide what is suggested or what the chef has put together for the recipe – however you’re welcome to adjust to your own tastes. A few people mentioned there’s too much thyme for their tastes, so we included ‘up to 2 TBSP’ in the directions.

      We love chowder and we love that everyone is so passionate about what a “real” chowder is. We created the Chowder Trail (with 61 different chowders) so locals and visitors can find their perfect chowder. We’ll be running the chowder trail again in 2016 from April to October.

      Thanks for your feedback.


  7. Cindy lyon says:

    Love this recipe! So good!

  8. Katie Cam says:

    I used a little less cream and a little more milk, real celery, and a large mason jar of home-brined lobsters and it turned out delicious 🙂

  9. Windspirit says:

    How do you cook the lobster for this recipe?

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