Nova Scotia Seafood Chowder

4.67 from 123 votes

This Nova Scotia seafood chowder recipe is made with haddock, lobster, shrimp, scallops, smoky bacon, fresh dill, and cream, all in one pot.

Prep Time20

Cook Time30

Total Time50

Course: Soups & Stews

Cuisine: Nova Scotian

Servings: servings

Calories: 550kcal

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.

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.

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.