This Nova Scotia seafood chowder is a true Maritime classic. Bursting with fresh fish and shellfish, it’s served in a rich, creamy base that’s perfect for cozying up on chilly days. A one-pot wonder, it’s the ultimate comfort food for anyone craving authentic coastal flavors.
SPECIAL EQUIPMENT
Paper towels
Slotted spoon (optional)
Tongs
6-quart (6L) pot (cast iron or heavy-bottomed)
Measuring cups and spoons or digital kitchen scale
Liquid measuring cup
Wooden spoon
INGREDIENTS
- 12 large scallops (fresh or thawed frozen, see notes)
- 6 strips bacon (or 3 thick-cut strips), chopped
- 4 cups water
- 2 large potatoes, washed and unpeeled, diced into ½-inch (1.5 cm) pieces
- 2 large carrots, washed and unpeeled, sliced into ¼-inch (6 mm) coins
- 1 teaspoon salt (divided)
- 3 cups 35% whipping cream
- 1 cup haddock (fresh or thawed frozen), cut into bite-sized pieces
- 1 cup cooked lobster, chopped
- 18 large shrimp (fresh or thawed frozen), peeled, deveined, and chopped (or whole)
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, finely chopped
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Gently pat the scallops dry between sheets of paper towel, ensuring the surface is as dry as possible for a better sear. Set aside.
- In a large, heavy-bottomed pot, cook the bacon over medium-high heat until almost crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Keep the bacon grease hot in the pot over medium-high heat. Using tongs, carefully add the scallops to the pot. Sear for 2 to 3 minutes per side, until golden brown. Remove the scallops from the pot and set aside.
- Add the water, potatoes, carrots, and half of the salt to the pot. Stir with a wooden spoon to scrape up any browned bits from the bottom. Bring to a boil, then reduce the heat and simmer until the vegetables are tender (about 12-15 minutes).
- Pour in the cream, return to a simmer, and cook for another 10 minutes.
- Add the haddock, lobster, and shrimp to the pot. Simmer for an additional 5 minutes.
- Stir in the cooked bacon, chives, dill, pepper, and the remaining salt. Adjust seasoning to taste.
- Ladle the chowder into bowls, making sure each serving includes plenty of seafood. Top with the seared scallops and a sprinkle of fresh dill.
- Serve hot with fresh rolls or biscuits. Enjoy!
