Old Fish Factory Seafood Chowder

 Photo of: Old Fish Factory Seafood ChowderChef Shelley from the Old Fish Factory is sharing her chowder recipe! If you were at the 2014 Saltscapes Expo, you saw her making this chowder on our Taste of Nova Scotia culinary stage for the Chowder Cook-Off.

Shelley’s chowder is a great incentive to take a trip to Lunenburg (don’t forget to get your stamp on the Chowder Trail!) or to buy some local Nova Scotia seafood and try to make this chowder at home.

1 1/2 lb fresh haddock
1/2 lb fresh scallops
1/2 lb fresh water shrimp
1 lb steamed mussels (we suggest: AquaPrime Mussels)
1/2 lb lobster meat (we suggest: Fisherman’s MarketVictoria Co-opLouisbourg SeafoodsNovaCan Live Seafood or Clearwater)
1-1 1/2 lb diced red skinned potatoes, cooked, skin on
1 small sweet onion finely diced.
2 L fish stock (homemade or store bought)
1 – 1/2 cups whipping cream
1/4 cup flour
1/2 lb smoked bacon (we suggest: Meadowbrook Meat Market or The Pork Shop)
1/4 cup butter


  1. Chop bacon and cook in medium-sized stock pot until crispy.
  2. Add butter.
  3. Add onion and saute until onions are soft and fragrant.
  4. Add flour and stir.
  5. Add stock and stir to incorporate flour.
  6. When stock gets hot add haddock and scallops. Cook until seafood is cooked.
  7. Remove mussel meat from the shell and add to chowder. Reserving some mussels in the shell for garnish.
  8. Add cooked potatoes, cold water shrimp, lobster and cream.
  9. Continue to cook until hot.
  10. Put into bowls, garnish with mussels in the shell and fresh chopped parsley.

Recipe provided by: Chef Shelley Steventon, Old Fish Factory

One Response to Old Fish Factory Seafood Chowder

  1. To make this chowder more authentic to the way it is made in South West Nova Scotia, saute the cooked lobster in the butter and onion until you get a nice red colour out of the lobster and into the butter. You’ll get move flavour into the chowder than just having a milky broth.

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