Scallop Chowder

This chowder recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook  showcasing modern interpretations of heritage Nova Scotia recipes.

“The old recipe has a base, and you know from experience it works. Salt pork was readily available and provided salt. I’ve added bacon, garlic, and chili pepper to give it a twist.”

Chris Veldon, The Flying Apron Inn and Cookery


2 tsp (10 ml) olive oil
2 slices of bacon, chopped
1 small onion, diced
1 small carrot, diced
1 rib celery, diced
2 cloves garlic, minced
2 cups (5000ml) chicken broth or fish stock
1 cup (250ml) potatoes, peeled and diced
pinch cayenne pepper
to taste black pepper
1 cup (250 ml) whipping cream
red chili pepper, diced
1 tsp (5 ml) lemon zest
to taste salt
1 lb (450 g) bay or other sustainable scallops
 2 tbsp (30 ml) chopped fresh tarragon or dill


  1. Heat olive oil in pot over medium heat. Add bacon, cook until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon, stir until soft and translucent, 3 to 5 minutes. stir in carrot, celery, and garlic, cook 1 minute until fragrant.
  2. Pour chicken broth, potato, cayenne pepper, and black pepper into bacon mixture. Reduce heat to medium low, simmer 12 to 15 minutes or until potatoes are almost tender.
  3. Stir in cream and chili pepper, simmer about 5 minutes or until potatoes are completely tender. Season with lemon zest and salt.
  4. Stir scallops into chowder, cook over medium heat until scallops are tender and white.
  5. Remove from heat, stir in herbs. Serve.

Local Source Guide

Bacon: Meadowbrook Meat Market or The Pork Shop.
Local Produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Local Seafood: Evan’s Seafood & Restaurant, Arichat Seafood Market, Clearwater Seafoods Ltd. or Fishermen’s Market

Recipe provided by: Chris Veldon, The Flying Apron Inn and Cookery
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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