Waterfront Warehouse Chowder

Packed full of Nova Scotia seafood? Check. Creamy and delicious? Check. Ready in an hour or less? Check. This Waterfront Warehouse Chowder from our 2019 Culinary Guide ticks all the boxes on our chowder wishlist.


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 Market, Evan’s Seafoods & Restaurant, or Arichat Seafood Market.

Recipe provided by: The Waterfront Warehouse
Photography provided by:
 Jessica Emin, @eatwithjessie

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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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