Nova Scotia Seafood Chowder

bowl of Nova Scotia Seafood Chowder from the Culinary Gudie

One of the best things about a Nova Scotia Seafood Chowder is that no two are exactly alike. From a bowl of chowder at grandma’s, to your favourite chowder on the waterfront, how can you choose? This seafood chowder from our 2018 Taste of Nova Scotia Culinary Guide is classic and creamy, with ingredients from the sea to your bowl.


 3 oz  Nova Scotia lobster
 3 oz  scallops
 3 oz  salmon
 3 oz  halibut
 12  mussels
 12  clams
 3 tbsp  butter
 3/4 cup  onions, diced
 1/2 cup  carrots, diced
 1/2 cup  celery, diced
 3/4 cup  yellow-fleshed potatoes, diced
 1 sprig of  thyme
 5 springs of  dill, chopped
 3/4 cup  heavy cream
 2 cups  milk
 1/3 cup  Nova Scotia white wine
 3 tsp  cornstarch (optional)


Preparation Time:
Serves: 4-5 people

  1. To start the base, melt 1 tbsp butter in a large pot over medium heat.
  2. Add diced carrots, celery and onions. Sweat (by covering) until onions are translucent; then add a sprig of fresh thyme.
  3. Add cornstarch to the pan if a thicker consistency is desired.
  4. Deglaze the pan with white wine until liquid is reduced by half.
  5. Add the cream and milk; simmer over low heat for 10 minutes.
  6. Add the diced potatoes and cook until almost fork tender.
  7. Melt 2 tbsp butter in another pan, over medium heat and add all seafood.
  8. Once the clams and mussels have opened, transfer seafood into the chowder base.
  9. Add dill, and season to taste with salt and pepper. Garnish with fresh dill (optional).

Local Source Guide

Seafood:  Evan’s Seafood & RestaurantArichat Seafood MarketClearwater Seafoods Ltd.Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market
Wine: Luckett VineyardsGrand Pré WinesSainte-Famille Wines,  Devonian Coast WineriesAvondale SkyBenjamin BridgeBlomidon Estate WineryLightfoot & WolfvillePlanters Ridge

This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide. 

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One Response to Nova Scotia Seafood Chowder

  1. Karen says:

    I made this for the first time last weekend and served it with crust rolls it was a hit.

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