Nova Scotia Seafood Chowder
This Nova Scotia seafood chowder combines haddock, shrimp, and lobster with potatoes, smoky bacon, fresh dill, and 35% cream. The seafood is added near the end of cooking to keep it tender, while golden pan-seared scallops are served on top.
“I just made the chowder, my first attempt with any seafood chowder recipe. My fella is from Newfoundland and quite picky when it comes to chowder. His review “Restaurant Worthy”! No need to try any other recipes.” — Kim
Updated October 2026 with additional recipe history, revised ingredient notes, and clearer cooking tips.
My parents have said that this isn’t a traditional Nova Scotia recipe for seafood chowder because it uses 35% cream instead of canned evaporated milk, and contains bacon and fresh dill. To that I say, “Yes, but it’s delicious, and everyone who makes it loves it. So there.” Ha!
I first came across this recipe while doing food photography at Cabot Links in Inverness, Cape Breton in 2014. My friend Susan ordered a bowl of their seafood chowder and loved it so much that I asked the resort’s general manager for permission to share the recipe on my food blog. He happily agreed.
I later lived in Inverness for a year, and I’ve been returning regularly to visit my partner Chris’s family ever since. The earliest version of this chowder in my notebooks is dated January 31, 2015, and I’ve continued to adapt it over the years. It was a favourite of Chris’s stepdad Collie, and I made it for him almost every time we visited until he passed away in 2025.
Jump to:
A Note From Kelly
My father-in-law, Collie Basker, LOVED this seafood chowder. Whenever we visited Collie and Kathy, Chris’s mom, at their home near Inverness, Cape Breton, I’d make it with whatever seafood was available. During lobster season in May, we’d sometimes get a cooler of freshly cooked lobsters delivered right to the front door. Other times, we’d pick up fresh fish from a seafood truck in Margaree. In winter, when fresh seafood is harder to come by, I’d sometimes make it with nothing more than a bag of frozen shrimp. Collie loved it every time, no matter what kind of seafood was in it. He died in February 2025, and I miss him dearly. This chowder will always remind me of him.
Ingredients for Nova Scotia Seafood Chowder
Ingredient Notes
- Bacon: Bacon serves a double purpose in this recipe. It adds a smoky, savoury flavour to the chowder, and the rendered fat is used to sear the scallops. I personally love the double-smoked bacon from 2 Boy’s in Cole Harbour (not sponsored), but it is very smoky.
- Black Pepper: Freshly ground is nice, but pre-ground works too.
- Carrots: There’s no need to peel them if they’re clean. I only peel carrots if they’re hairy.
- Chives: I recommend using fresh chives if you can. They add a mild onion flavour and a little freshness to the finished chowder.
- Cream (35%): Use 35% cream, sometimes labelled as whipping cream, for the rich, creamy broth. Keep the chowder at a gentle simmer rather than a rolling boil after adding it.
- Dill (Fresh): Fresh dill has a bright flavour that balances the richness of the cream, smoky bacon, and seafood. It’s one of my favourite ingredients in this chowder.
- Haddock: Use raw haddock, either fresh or fully thawed from frozen. Cut it into bite-sized pieces so it cooks quickly and evenly.
- Lobster: Use cooked lobster meat, freshly cracked or thawed from frozen. Add it near the end to warm it through without overcooking.
- Potatoes: I like yellow potatoes, such as Yukon Gold, because they hold their shape well when simmered. I’ve also used nugget potatoes with success. Just halve them or quarter them, depending on their size.
- Salt: I use table salt in all my recipes.
- Scallops: I’m spoiled with access to fresh Digby scallops any time I want. Choose firm scallops with a clean, mild smell. Pat them dry before searing so they develop a golden crust.
- Shrimp: Use raw shrimp, fresh or thawed from frozen. Peel, devein, and chop them before adding them to the chowder.
- Water: Plain water is a clean base that lets the seafood, bacon, and herbs provide the flavour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Bacon: Substitute with diced salt pork or pancetta. Salt pork is a traditional starting point for Maritime chowders, but it can be quite salty and may need soaking before use. Because salt pork isn’t smoked, the chowder won’t have quite the same smoky flavour as it does with bacon. Reduce the added salt and adjust to taste.
- Black Pepper: Replace with an equal amount of ground white pepper.
- Cream (35%): Substitute with an equal amount of canned evaporated milk or 10% cream. Both will produce a lighter, less rich chowder.
- Dill (Fresh): Substitute with 2 teaspoons of dried dill or 1 to 2 teaspoons of chopped fresh parsley for a milder herbal flavour.
- Haddock: Replace with another mild, flaky white fish, such as cod, pollock, or hake.
- Lobster: Substitute with an equal amount of cooked crab meat.
- Salt: Fine sea salt works well in place of table salt. If using kosher or flaky sea salt, season to taste, since the crystal sizes vary.
- Scallops: Substitute large sea scallops with an equal weight of small bay scallops. Add them directly to the chowder with the other seafood in Step 5 and simmer gently until just cooked through.
- Shrimp: You can substitute raw shrimp with precooked shrimp of any size, including small salad shrimp (sometimes called baby shrimp). Add them during the final minute or two of cooking, just long enough to heat through.
- Water: Replace with an equal amount of homemade lobster stock, seafood stock, low-sodium chicken stock, or low-sodium vegetable stock.
Recipe Variations
Try any of the following for a twist on this Nova Scotia seafood chowder recipe:
- Bay Leaf: Add 1 bay leaf with the water or stock, then remove it before adding the cream.
- Cayenne Pepper: Stir in ¼ teaspoon at the end of cooking, adding more to taste.
- Celery: Add ½ cup of finely diced celery with the potatoes and carrots.
- Clams (Canned): Add 1 cup of canned clams with their juices at the same time as the other seafood.
- Corn (Canned, Fresh, or Frozen): Add 1 cup during the final 5 minutes of simmering.
- Lemon Zest: Stir in the finely grated zest of ½ lemon just before serving.
- Lobster Paste: For a more concentrated lobster flavour, stir one 70 g tin of lobster paste into the broth with the cream. Taste before adding additional salt.
- Lobster Stock: Replace the 4 cups of water with the same amount of homemade lobster stock.
- MSG: Stir in ¼ teaspoon near the end of cooking, adding up to ½ teaspoon to taste. I use MSG often in my cooking because it enhances savoury flavour in a way salt alone cannot.
- Old Bay Seasoning: Add ½ teaspoon, then taste before adding more. Reduce the salt if needed.
- Thyme (Fresh): Add 1 teaspoon of fresh thyme leaves with the water or stock.
- White Wine (Dry): After searing the scallops and removing them from the pot, add ¼ cup (60 ml) of dry white wine. Let it simmer briefly before adding the water or stock.
- Worcestershire Sauce: Stir in 1 teaspoon just before adding the seafood.
How To Make Lobster Stock
If you have leftover shells from a cooked lobster, you can make homemade lobster stock to replace the 4 cups of water in this chowder recipe.
- Preheat the oven to 450ºF (230ºC).
- Arrange the empty lobster shells and cleaned body on a baking sheet. Roast in the preheated oven for about 15 minutes, until fragrant and lightly toasted.
- Transfer the roasted shells to a medium-large pot and add 4 cups of water. Bring to a gentle simmer, cover, and cook over low heat for 1 hour.
- Strain the stock through a fine-mesh sieve. If needed, add enough water to bring the total to 4 cups. Use in place of the water in the chowder recipe.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Nova Scotia Seafood Chowder
STEP 1. Pat the scallops dry with paper towel. Cook the bacon in a heavy-bottomed pot over medium-high heat until almost crisp.
STEP 2. Remove the bacon with a slotted spoon. Sear the scallops in the hot bacon fat until golden on both sides, then remove them from the pot.
STEP 3. Add the water, potatoes, carrots, and salt. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
STEP 4. STEP 4. Pour in the cream and heat gently until the chowder returns to a simmer.
STEP 5. Add the raw haddock, raw shrimp, and cooked lobster. Simmer for about 5 minutes, or until the haddock and shrimp are just cooked through.
STEP 6. Stir in the bacon, chives, dill, and pepper. Serve hot, topped with the pan-seared scallops and a sprinkle of fresh dill.
Kelly’s Top Tips
- I like to buy seafood on sale and freeze it for another day. This chowder is delicious with whatever seafood you have available, even if it’s just haddock or a bag of frozen shrimp.
- Pat the scallops thoroughly dry before searing, then leave them alone in the hot bacon fat until they release easily from the pot. If they’re sticking, give them another minute before flipping.
- I find chowder always tastes better the second day, so I love making it ahead when we’re having company. Reheat it gently in a covered pot over low heat, stirring occasionally, until hot throughout, but don’t let it boil.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- If using frozen seafood, thaw it completely in the refrigerator before cooking. Drain off any excess liquid so it doesn’t dilute the chowder.
- Keep the pan-seared scallops separate until serving. If you prefer, you can skip searing them and cut large raw scallops into bite-sized pieces, or use small bay scallops whole. Add them with the other seafood in Step 5 and simmer gently until just cooked through, about 5 minutes. Bay scallops are smaller and may cook more quickly.
- Make sure the potatoes and carrots are completely tender before adding the cream and seafood. They won’t have much additional cooking time once the seafood goes in.
Storage
- Refrigerate leftover seafood chowder in a shallow, airtight container within two hours of cooking. Store for up to three days.
- Reheat leftovers gently in a covered pot over medium-low heat, stirring occasionally, until thoroughly heated to 165°F (74°C). Avoid boiling the chowder.
- You can also reheat individual portions in the microwave at reduced power, stirring occasionally to heat them evenly.
- I don’t recommend freezing seafood chowder because the cream can separate and the seafood may become rubbery when thawed and reheated.
More Nova Scotia Recipes to Try
Printable Recipe Card
Nova Scotia Seafood Chowder
Equipment
- Paper towel
- Slotted spoon optional
- Tongs
- 6 quart (6L) pot cast iron or other heavy bottomed pot
- Measuring cups and spoons or digital kitchen scale
- Liquid measuring cup
- Sturdy spoon or spatula
Ingredients US cups or click for Metric grams
- 12 large sea scallops (fresh or thawed from frozen)
- 3 strips thick-cut bacon (or 6 regular strips, chopped)
- 4 cups water
- 2 large potatoes (washed and unpeeled, chopped into ½ inch (1.5 cm) pieces)
- 2 large carrots (washed and unpeeled, sliced into ¼ inch (6 mm) coins)
- 1 teaspoon salt
- 3 cups 35% cream (also called whipping cream)
- 1 cup cooked lobster (chopped)
- 1 cup raw haddock (fresh or thawed from frozen, cut into bite-sized pieces)
- 18 large raw shrimp (fresh or thawed from frozen, peeled, deveined, chopped)
- 2 tablespoons fresh chives (chopped )
- 2 tablespoons fresh dill (finely chopped)
- ¼ teaspoon ground black pepper (freshly cracked)
Instructions
- Dry the scallops well by sandwiching them gently between sheets of paper towel, then set aside. The drier the surface of the scallops, the more golden the sear should be.
- Cook the bacon in a large heavy-bottomed pot over medium-high heat until almost crisp, then use a slotted spoon to transfer it to a plate lined with paper towel and set aside.
- Keep the bacon grease hot over medium-high heat. Use tongs to gently place the scallops in the hot fat, and cook until golden, about 2 to 3 minutes per side. Remove the scallops from the pot and set aside.
- Add the water, potatoes, carrots, and salt to the pot, then use a wooden spoon to scrape up any stuck-on bits from the bottom. Bring to a boil, reduce the heat to medium-low, partially cover with the lid, and gently simmer until the vegetables are tender, about 12 to 15 minutes.
- Pour the cream into the pot and heat gently until the chowder returns to a simmer.
- Gently stir in the cooked lobster, raw haddock, and raw shrimp. Simmer for about 5 minutes, or until the haddock and shrimp are just cooked through.
- Add the cooked bacon, chives, dill, and pepper, then adjust the seasoning to suit your taste. Ladle the chowder into bowls, making sure each serving gets a fair share of seafood, then top with pan-seared scallops and a sprinkle of fresh chopped dill. Serve hot with fresh rolls or biscuits.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- If using frozen seafood, thaw it completely in the refrigerator before cooking. Drain off any excess liquid so it doesn’t dilute the chowder.
- Keep the pan-seared scallops separate until serving. If you prefer, you can skip searing them and cut large raw scallops into bite-sized pieces, or use small bay scallops whole. Add them with the other seafood in Step 5 and simmer gently until just cooked through, about 5 minutes. Bay scallops are smaller and may cook more quickly.
- Make sure the potatoes and carrots are completely tender before adding the cream and seafood. They won’t have much additional cooking time once the seafood goes in.
Storage
- Refrigerate leftover seafood chowder in a shallow, airtight container within two hours of cooking. Store for up to three days.
- Reheat leftovers gently in a covered pot over medium-low heat, stirring occasionally, until thoroughly heated to 165°F (74°C). Avoid boiling the chowder.
- You can also reheat individual portions in the microwave at reduced power, stirring occasionally to heat them evenly.
- I don’t recommend freezing seafood chowder because the cream can separate and the seafood may become rubbery when thawed and reheated.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
More Nova Scotia Recipes
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
This recipe looks fabulous, but I have no idea how much of anything to put in the chowder. It looks like you put it out here for seasoned cooks.
Meredith, come in from left field. The recipe has it all spelled out like it should. Let’s look at the seafood, for example. It calls for a cup each of lobster meat, scallops, shrimp and haddock. All the measurements are there for the other ingredients. Just scroll back up, honey. Hope you enjoy the chowder!
This chowder is a taste explosion!! Absolutely delicious!!!
This sounds delicious.
I plan to leave out the bacon but add two or three handfuls of samphire which is easily available here in uk. Perhaps it’s available in Canada as well. Natural salt and a lovely bright green, takes 2 or 3 mins to cook and will add a load of colour to the dish.
Hi Anne.
Marsh Samphire, Sea Beans or hear in BC Sea Asparagus is common in the mid to northern hemisphere the world over. Anywhere an abundance of fresh water meets and mingles with the sea. That could be a marsh or where a river ends into the ocean. I have noticed it grows close to shore in gravel or dirt but always on the water side thats saltier. The closer you get to fresh water inlet, the less likely you are to find it. So its in a sweet spot… briny rather than straight seawater but always on the sea faring edge of banks and shores.
Its fairly abundant along many coastal walking trails near fresh water run off or blending.
But beware picking those under constant pressure of Dog Pee opportunities😁 you’ll know, if your dog is sniffing a patch like he hit the doggy grapvine jackpot… its probably a well established pee/phone booth for them. So just walk off the beaten path a little to aquire this lovely gem of a briny snap bean flavour and texture. Wash well and enjoy in soups, casserols, stirfries and salads. Yum!!!
Loved it turned out amazing! Question though, is there a way to make this using my crockpot?
Oh yay! I’m so glad you loved it Caitlin! I’m sure you *could* make this in your crockpot, but you’d have to cook the bacon and scallops in a separate pan. I’m also not sure if the cream would curdle in the slow cooker if it was left on for hours.🧐 Sorry I’m not more help than that!
If you add 1 package of cream cheese softened to the crock pot or add the heavy cream and cream cheese together on a medium heat in a skillet stir and melt the cream cheese to blend before adding to the crock pot the cream won’t separate aka curdle. You may have to add more seasoning as cream cheese requires more. But I do this trick all the time for alfredo sauce and heavy cream sauces for all soups etc. If the recipe called for 1 cup heavy cream I use 1/2 to 1 package of cream cheese if it calls for two cups heavy cream I use 1 full package. It makes the soups super creamy and so good.
This is a delicious sounding tip and I am definitely trying it! Thank you for sharing!
Simply amazing!! I’ve made this chowder 3 times now and will continue to. I’ve never left a review on a recipe before but this one definitely deserves one. This chowder is so rich and full of flavor. At first I was a little apprehensive about using the dill weed. I’ve never cooked with it before and wasn’t sure how it would taste. I tell you what, it puts this recipe over the top. It brings all the flavors together and compliments it so well. I did make a minor modification based on what was available to me. First I used seafood stock instead of water. For the seafood I used fresh scallops, halibut , crab (couldn’t find lobster), shrimp, and clams. Up here in the PNW, this chowder is perfect those cold and rainy days. Thank you so much for sharing this amazing recipe!!
Great tips for PNW Chowder additions. I will try this suggestion next time. Thanks for the original recipe and the advice on other versions of the original recipe
Can’t wait to try this. As a “Bluenoser” far from home, this will be good for the soul.
I hope you love it Mark! It’s definitely a family favourite for us. xo!
Wow! Good for the soul indeed! Used cod as the fish and also added clams into the mix. Bumped seafood and bacon quantities up by 50% and went with 18% cream and shrimp/lobster stock instead. The Old Bay and dill addition is a must. What great flavour. Best chowder I have ever made and super hearty. Will stick to the recommended seafood amounts next time though to keep costs in check, was a terrific treat! Better than Mom’s or Grandma’s, but you didn’t hear that from me, haha.
Thank you Kelly for another superb recipe.
Mark Kelly
I made it ,but tweeked it instead of water ,I used turkey broth that I made after Christmas turkey eating.
Added mushrooms, corn,and onions instead of carrots
Holy yummy
Thank you for this recipe
Could you substitute half & half for the whipping cream?
Hi Jen, yes you sure can! You can also use whole milk. Just be sure to simmer and not boil so it doesn’t curdle!
Thank you!
Do you pre-cook the shrimp, or dump it in raw? If I use canned frozen lobster, should I add the liquid?
Hi Marie! You can do wither with the shrimp as they cook very quickly if raw. I can’t see why adding the liquid from the canned lobster wouldn’t be good as it would add extra lobster flavor! You may just have to add a bit of extra seasoning to account for the extra liquid but just do that to taste to suit your preference.🥰
This was delicious, and as a Maritimer, I’m quite particular about my chowder! Old Bay is perfect seasoning, as well as the dill. I added some scallions to give it a bit of flavour as well. I do find its thin, was wondering how to thicken it without ruining the taste. Cornstarch maybe?
I’m sorry, I’m very disappointed with this chowder. Too much water that ruins the taste of the wonderful seafoods I had put in there.
Thank you for trying the recipe and sharing your feedback Luc. I’m sorry to hear that the chowder did not meet your expectations. This recipe has been a favorite for many, but I understand that tastes can vary. Your input is valuable, and I appreciate you taking the time to leave a comment. Thank you, Kelly.
Made this a few months ago and I love it! I substituted a lot of the ingredients since I didn’t have some on hand and added a ton of veggies to it. I froze my batch in multiple mason jars (my husband doesn’t eat anything that contains milk, cheese or cream) and so I was left with a lot. I just unscrew the top, half unfreeze it in the microwave and heat the rest on the stove top. Since I’m not a big fan of it being liquid I do add a bit of cornstarch to thicken (makes kind of a stew). It’s still the best recipe I’ve tried so far!
Oh my Lordy! I am from the Maritimes (New Brunswick) and was looking for a good old fashioned type of chowder (one of our towns restaurant here boasts the world best famous chowder) as I’m sure many places do 😉 However, this was hands down the best chowder we have ever eaten! I believe your option if the lobster stock substitute for water really made the difference! Also, I added a good amount of butter and more seafood, it is an easy recipe to play around with. I didn’t have dill so substituted for parsley, next time I will try the dill to see the difference, but it turned out amazing as it was!
Hubby said it’s the best chowder he has ever had, gave some to our neighbours and they said better than their mother’s recipe, taking some to my brother’s family to try tomorrow. Will absolutely make this again! Thank you for this incredible recipe, as a lot of chowders can be bland.
Tried this recipe and it was delicious!! I did add some Old Bay seasoning and left out the dill as I didn’t have any, but will try it next time. Thank you, I am sure I will be coming back to this recipe lots!
Out here in Van BC, happy to see more CANADIAN recipes!
YumYum
Looking forward to trying this chowder. I learned to make a similar chowder back in the 90’s when I lived in Nova Scotia, my husband is from there. I like the fact you add dill, I think that’ll bring all the flavours together. My daughter and I make this annually. I will leave another comment after we make it.
Making this tomorrow! I’ve got everything out to thaw and I’ve boiled the lobster shell to make some delicious broth. I think I’ll add a small can of clams too with the juice and add that to the “broth” measurement. Can’t wait!
Could you use one or two bottles of clam juice as a substitute some of the water? I don’t have lobster, will use scallops and prawns instead.
Yes, 100%!
Made this recipe with cod, shrimp, lobster and added the baby clams and old bay seasoning. Followed the recipe pretty closely and it was perfect! Seasonings were amazing and everyone enjoyed served with a Chardonnay and biscuits! So so good!
Hello from sunny NB! Wondering if I could omit the fish and use only the seafood?
Hi Kim! Yes, absolutely, you can totally skip the fish and just use seafood. In the winter when I visit my in-laws in Cape Breton, options are limited, so I often make it with just thawed shrimp and it’s still delicious. Hope you enjoy!
WOW! I am making this for guests. Token your advice and let it “mingle” over night…had a taste this morning…best I’ve had… the bacon and dill…”chef’s kiss”