Description

Nova Scotia Seafood Chowder is a rich and creamy coastal-style soup made with tender seafood, hearty vegetables, and fresh herbs. This comforting chowder delivers deep flavor from scallops, shrimp, haddock, and lobster, all gently simmered in a smooth cream base for a satisfying and warming meal.

Ingredients

12 large sea scallops, fresh or thawed and fully dried

6 strips Beef Turkey Bacon Original or Applegate Uncured Turkey Bacon, chopped

4 cups water

2 large potatoes, scrubbed and cut into half inch pieces with skin on

2 large carrots, sliced into thin coins

1 teaspoon fine sea salt, divided

3 cups heavy whipping cream

1 cup fresh haddock fillet, cut into bite sized pieces

1 cup cooked lobster meat, roughly chopped

18 large shrimp, peeled, deveined, whole or chopped

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh dill, minced

1 quarter teaspoon ground black pepper

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Instructions

Pat the scallops dry thoroughly using paper towels and set aside

Heat a heavy bottomed pot over medium high heat and cook the turkey bacon until lightly crisp

Remove the cooked bacon with a slotted spoon and set aside on paper towels

Keep the rendered fat in the pot and carefully place the scallops in a single layer

Sear the scallops until golden on both sides then remove and reserve

Add the water to the pot and scrape the bottom to release flavor

Add potatoes, carrots, and half of the salt and bring to a gentle boil

Reduce heat and simmer until vegetables are tender

Pour in the cream and stir gently until the chowder returns to a simmer

Cook slowly to allow the broth to thicken slightly

Add haddock, lobster, and shrimp and simmer gently until just cooked

Return the cooked bacon to the pot along with chives, dill, pepper, and remaining salt

Stir gently and adjust seasoning as needed

Ladle into bowls and top with seared scallops and extra fresh dill

Notes

Use fresh seafood when possible for the best flavor and texture

Frozen seafood works well if thawed slowly and patted dry

Stir gently after adding fish to avoid breaking delicate pieces

The chowder develops deeper flavor after resting overnight

Store leftovers in an airtight container in the refrigerator for up to three days

Reheat gently over low heat or at reduced microwave power

Avoid boiling once cream is added

Freezing is not recommended due to the cream base

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Canadian