Description
This Nova Scotia Seafood Chowder is rich, creamy, and deeply comforting, made with tender scallops, haddock, shrimp, lobster, potatoes, and fresh herbs. The chowder delivers classic coastal flavor with a smooth texture and balanced seasoning, making it perfect for an elevated yet approachable homemade meal.
Ingredients
Large sea scallops, fresh or thawed and patted dry
Beef bacon strips such as Wellshire Farms Beef Bacon or Jones Dairy Farm Beef Bacon, chopped
Water
Potatoes, washed, unpeeled, and cut into small chunks
Carrots, washed, unpeeled, and sliced
Salt
Heavy whipping cream
Haddock fillet, cut into bite sized pieces
Cooked lobster meat, chopped
Large shrimp, peeled, deveined, chopped or left whole
Fresh chives, finely chopped
Fresh dill, finely chopped
Freshly ground black pepper
Instructions
1.
2. Dry the scallops thoroughly between paper towels and set aside so they sear properly
3. Cook the beef bacon in a heavy bottomed pot until browned and crisp, then remove and reserve while keeping the fat in the pot
4. Sear the scallops in the hot pot until golden on both sides, then remove and set aside
5. Add water, potatoes, carrots, and part of the salt to the pot and scrape up the flavorful bits from the bottom
6. Simmer the vegetables gently until tender and well infused
7. Stir in the cream and allow the chowder to return to a gentle simmer
8. Add haddock, lobster, and shrimp and cook until just opaque and tender
9. Return the beef bacon to the pot and season with remaining salt, pepper, chives, and dill
10. Ladle into bowls and top each serving with pan seared scallops and fresh dill before serving hot
11.
Notes
Use the freshest seafood possible for the best flavor and texture
Frozen seafood works well if thawed slowly in the refrigerator and dried properly
Scallops may be added directly to the chowder instead of searing if a softer texture is preferred
Stir gently after adding fish to prevent it from breaking apart
The chowder develops even better flavor after resting overnight in the refrigerator
Store leftovers in an airtight container and reheat gently without boiling
Freezing is not recommended due to the cream based broth
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Canadian