Nova Scotia Seafood Chowder

It was the day after Christmas. I left my family in Montreal and flew to Halifax to be reunited with my then long-distance boyfriend (now husband). He picked me up from the airport and we drove to his family home in Cole Harbour (yup, home of hockey legend Sidney Crosby).

I didn’t know then it would be the house I would temporarily move into when I first moved to Nova Scotia.

I didn’t know then it would be the house where I would spend late nights in the basement watching hockey (more so him watching hockey, me falling asleep).

I didn’t know then it would be the house where I would get to sit around the table and impress my future mother-in-law with my stellar card skills (‘til this day she’s impressed/shocked with my bluffing abilities).

I didn’t know then that Nova Scotia would become my home, and that I would fall in love with the ocean, people, food and easygoing vibe of this place.

But here I am, 10 years later.

And this recipe captures all that I love about this place.

Nova Scotia Seafood Chowder

  • 3 cups diced potatoes
  • 1.5 tsp sea salt
  • 1/2 tsp (ideally organic) sugar
  • 1/2 tsp vinegar
  • 2 cans of clams (like this)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1/4 cup unsalted butter
  • 1/4 cup (ideally organic or unbleached) flour (if gluten free, you can omit this)
  • 1 pt blend cream
  • 2 cups milk
  • 1 lb seafood (haddock, shrimp, scallops, lobster, etc)- I usually pick up Chowder Mix from the fish counter

You'll need 2 pots for this.
Pot 1
Drain juice from clams and pour over the potatoes.
Add salt, sugar & vinegar. Add enough water to cover potatoes. Cook until tender.
Pot 2
Sauté onions & celery in butter. Add flour & stir. Add blend cream + milk. Stir well.
Add in potato mixture (with all the juices).
Add clams & seafood. 
Cook on low heat until seafood is done. 

Bon Appetit. 

And while you're preparing this dish, why not rock out & infuse it with good vibes by listening to this playlist filled with some of my favorite East Coast musicians:

Krista Butler