Waterfront Warehouse Chowder

Packed full of fresh Nova Scotia seafood? Check. Creamy and delicious? Check. Ready in an hour or less? Check. This Chowder recipe from Waterfront Warehouse Restaurant and Oyster House ticks all the boxes on our chowder wishlist and is the perfect comfort food on a cold, winter day.


4 L fish or vegetable stock
1 lb haddock, diced
1 lb salmon, diced
1 lb scallops
1 lb shrimp
1 lb mussels, cooked until open
1 cup corn
1 cup carrots, diced
1 cup onion, diced
1 cup celery, diced
1/2 cup butter
1 cup flour
2 potatoes, cooked and chopped
1/2 L whipping cream
garnish parsley, chopped
to taste salt and pepper


Preparation time: 1 hr
Serves: 4

  1. Bring stock to a simmer in a large pot. Blanch all seafood, except mussels, until opaque. Remove and set aside.
  2. Keep remaining liquid hot, but do not let it reduce.
  3. In a sauce pan, saute corn, carrots, celery and onion in butter until tender.
  4. Sift in flour and whisk to make a roux. Whisk continuously so it doesn’t burn, about 2 to 3 minutes.
  5. Gradually add in all remaining hot stock, whisking to keep lumps from forming.
  6. Cook until desired thickness is achieved.
  7. Whisk in whipping cream to preferred consistency. Add cooked seafood, then salt and pepper to taste.
  8. Add mussels to pot and cook until open.
  9. Garnish with chopped parsley and cooked mussels.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or one of the many other Farmers’ Markets of Nova Scotia.

Seafood: Clearwater Seafoods Ltd.Fisherman’s MarketMasstown MarketEvan’s Seafoods & RestaurantComeau’s Sea Foods Ltd., Halls Harbour Lobster Pound and Restaurant, or Afishionado Fishmongers.

Recipe provided by: Waterfront Warehouse

This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.

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One Response to Waterfront Warehouse Chowder

  1. Carole WT says:

    1 cup of flour seems like an awful lot is this correct? Also 5 lbs of seafood for 4 people?

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