Creamy Canadian Seafood Chowder – A Cozy Coastal Classic

Introduction

If you’re craving a bowl of warmth straight from the coast, creamy Canadian seafood chowder is the answer. Rich and velvety, this East Coast favorite brings together tender chunks of seafood, hearty vegetables, and fresh herbs in a comforting cream-based broth.

Rooted in the culinary traditions of Atlantic Canada—particularly Nova Scotia and New Brunswick—this chowder is beloved for its simple ingredients and big flavor. It’s a celebration of the sea, typically featuring local catches like halibut, cod, shrimp, and sometimes scallops, all simmered gently in a broth that’s both creamy and briny.

Whether you’re planning a fall dinner, a holiday starter, or just want something cozy and deeply satisfying, this seafood chowder is a timeless recipe that captures the flavor of coastal living.

Ingredients Overview

This classic chowder relies on quality seafood and a creamy broth infused with aromatic vegetables and herbs. Let’s break it down:

Seafood:

• Halibut – Firm, mild, and perfect for chowder. Cod, haddock, or pollock also work.

• Shrimp – Adds sweetness and texture. Use peeled, deveined medium shrimp.

• Scallops (optional) – Bay scallops or chopped sea scallops bring a buttery touch.

Vegetables:

• Onion, celery, and carrots – The aromatic trio that creates the flavor base.

• Potatoes – Yukon gold or red potatoes are best for holding shape and soaking up flavor.

• Leeks (optional) – Adds subtle sweetness and elegance.

Broth Base:

• Butter – For sautéing vegetables and adding richness.

• Flour – Used to thicken the chowder.

• Seafood or chicken broth – Use a high-quality broth for depth.

• Milk & cream – The blend of whole milk and heavy cream creates that signature creamy texture.

• Bay leaves & thyme – Classic herbs for aromatic layering.

Seasoning:

• Salt and pepper – Essential for seasoning each layer.

• Smoked paprika (optional) – Adds a subtle smoky dimension.

• Parsley or chives – For fresh garnish before serving.

Step-by-Step Instructions

1. Prep the Ingredients

• Cube ¾ lb halibut and ½ lb shrimp, keeping seafood chilled until ready to add.

• Peel and dice 2–3 medium Yukon potatoes.

• Dice 1 onion, 1 celery stalk, and 1 carrot. Optional: thinly slice ½ leek (white part only).

2. Sauté the Vegetables

• In a large pot, melt 3 tablespoons butter over medium heat.

• Add onions, celery, carrots, and leeks (if using). Sauté until soft, about 5 minutes.

3. Add Flour for Thickening

• Stir in 2 tablespoons all-purpose flour and cook for 2 minutes, stirring constantly to remove the raw taste.

4. Add Broth and Potatoes

• Gradually whisk in 3 cups seafood or chicken broth, scraping the bottom of the pot.

• Add diced potatoes, 2 bay leaves, and ½ teaspoon dried thyme.

• Bring to a simmer and cook for 10–12 minutes, or until potatoes are fork-tender.

5. Stir in Milk and Cream

• Add 1½ cups whole milk and 1 cup heavy cream. Stir gently and lower heat to avoid boiling.

6. Add the Seafood

• Gently add halibut and shrimp (plus scallops, if using).

• Simmer uncovered for 5–7 minutes until seafood is opaque and just cooked through. Avoid overcooking.

7. Final Seasoning

• Season to taste with salt, black pepper, and a pinch of smoked paprika if desired.

• Remove bay leaves.

8. Serve & Garnish

Ladle into warm bowls and garnish with:

• Chopped parsley or chives

• Cracked pepper

• Optional: a drizzle of cream or pat of butter for extra richness

Tips, Variations & Substitutions

Cooking Tips:

• Don’t let the chowder boil after adding dairy — simmer gently for the creamiest texture.

• Cut all ingredients into even, bite-sized pieces for consistent cooking.

• Add seafood at the end to avoid rubbery texture.

Variations:

• Add bacon: Cook 4 slices chopped bacon first, and use the rendered fat to sauté vegetables.

• Use other seafood: Cod, haddock, crab, mussels, or clams are great alternatives or additions.

• Corn & chowder twist: Add 1 cup of fresh or frozen corn for a sweet pop and extra heartiness.

Substitutions:

• Dairy-free: Use unsweetened oat milk and a dairy-free cream or cashew blend.

• Gluten-free: Replace flour with cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) added at the end.

• Low-sodium: Use homemade broth or low-sodium store-bought versions and adjust salt to taste.

Serving Ideas & Occasions

Seafood chowder is the star of any cozy meal, especially during colder months or coastal-themed gatherings.

Serve With:

• Warm crusty bread, sourdough, or oyster crackers

• A crisp green salad with vinaigrette

• Buttery biscuits or cheddar chive scones

Perfect For:

• Fall and winter dinners

• Coastal holiday menus (Christmas Eve, New Year’s)

• Dinner parties or soup-and-bread nights

• Meal prepping hearty weekday lunches

Leftover Tip:
Store in the fridge for up to 3 days. Reheat gently on the stove — avoid boiling to preserve the creamy texture and delicate seafood.

Nutritional & Health Notes

Chowder is rich but offers balance from protein, healthy fats, and slow-digesting carbs from potatoes and vegetables.

Estimated per serving (1.5 cups):

• Calories: ~420

• Protein: ~25g

• Fat: ~26g

• Carbs: ~22g

Lighter adjustments:

• Use milk only (no cream)

• Swap some potatoes for cauliflower

• Use lean white fish and skip the butter garnish

FAQs

Q1: Can I freeze creamy seafood chowder?

A: It’s not recommended. Dairy-based chowders often separate when frozen and reheated. For best texture, enjoy fresh or refrigerate and eat within 3 days.

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Q2: Can I make this chowder in advance?

A: Yes. Make the base with vegetables and broth ahead of time. Add cream and seafood just before serving for optimal texture and flavor.

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Q3: What seafood works best?

A: Halibut, cod, shrimp, scallops, and haddock are top choices. Choose firm, fresh seafood that won’t fall apart in the soup.

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Q4: How do I thicken the chowder more?

A: Mash a few cooked potatoes into the broth, or add a cornstarch slurry. Avoid adding extra flour after the soup is made.

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Q5: Can I use frozen seafood?

A: Absolutely. Thaw it fully, pat dry, and add at the end to prevent excess liquid or overcooking.

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Q6: What herbs go well in seafood chowder?

A: Thyme, bay leaf, and parsley are classics. Dill or tarragon can also be added for a unique herbal twist.

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Q7: Is this similar to New England clam chowder?

A: Similar in creamy texture, but Canadian seafood chowder uses a mix of seafood (not just clams) and often has a lighter, brothier finish.

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