Seafood Chowder and Coastal Charm: Nova Scotia's Culinary Journey

#30CanadianFoods: Comforting, creamy chowder

East Coast Seafood Chowder. Photo ©Andy's East Coast Kitchen

Welcome to Day 3 of the #30CanadianFoods challenge! Today, we're diving into the maritime magic of Nova Scotia, where the sea's bounty meets rich cultural heritage. Our spotlight shines on a dish that's as comforting as a warm hug on a chilly Atlantic day: the classic Nova Scotian seafood chowder. This creamy concoction brims with the freshest seafood, reflecting the province's deep connection to the ocean.​

If you're just joining us, catch up on the challenge's origins here or explore all our culinary adventures so far here.

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Nova Scotia: A Tapestry of Land and Sea

Perched on Canada's eastern seaboard, Nova Scotia is a picturesque peninsula adorned with rugged coastlines, charming fishing villages, and lush forests. Known as "Canada's Ocean Playground," it's a haven for sailors, surfers, and seafood lovers alike.​

A few fun tidbits about this maritime gem:

• Lobster Capital: Nova Scotia is renowned for its lobster, exporting this delicacy worldwide.​

• Tidal Phenomenon: The Bay of Fundy boasts the highest tides on the planet, a natural wonder worth witnessing.​

• Cultural Mosaic: From the Gaelic traditions of Cape Breton to the Acadian joie de vivre, the province is a melting pot of cultures.​

Personally, Nova Scotia holds a special place in my heart. Summers spent with my grandparents traversing the province introduced me to its rich history, vibrant culture, and, of course, its delectable cuisine.

Seafood chowder, in particular, has always been my go-to comfort food, evoking memories of the salty breeze and bustling wharfs of Halifax.​

This is young me eating the sand at the Bay of Fundy. My tastes have improved greatly since then, I promise.

Honouring the Mi'kmaq Heritage

Nova Scotia resides in Mi'kma'ki, the ancestral territory of the Mi'kmaq people. Their deep-rooted traditions and culinary practices have significantly shaped the province's identity. Traditional Mi'kmaq foods include seafood like lobster, oysters, and clams, as well as game meats and foraged berries. ​

There are many ways to connect with and experience the Indigenous culture of the Mi'kmaq community in Nova Scotia.

For those interested in supporting Indigenous enterprises, here are a couple of Mi'kmaq-owned businesses offering Canada-wide shipping:

Wabanaki Maple: Specializing in barrel-aged maple syrup, this Indigenous-owned company brings a modern twist to traditional flavours.​

Mikmaq Printing & Design: Offering a range of custom apparel and promotional products that celebrate Mi'kmaq culture and artistry.​

Boats docked in Lunenburg. Photo by Livia Widjaja on Unsplash

If You Visit Nova Scotia

Beyond its culinary delights, Nova Scotia offers a plethora of experiences:

Peggy's Cove: Home to the iconic lighthouse perched on wave-worn rocks, it's a photographer's paradise.​

Cabot Trail: A scenic drive through Cape Breton Highlands, offering breathtaking ocean vistas and mountain landscapes.​

Lunenburg: A UNESCO World Heritage site, this colorful town boasts a rich shipbuilding history and charming waterfront.​ 

When hunger strikes, consider these local eateries that champion Nova Scotian flavours, crafted for those seeking unique and locally sourced culinary experiences.

The Five Fishermen (Halifax): Housed in a historic building originally constructed as a schoolhouse in 1817, this seafood restaurant is known for its fresh oysters, maritime charm, and haute cuisine—wait, we meant hauntings! Staff have reported hearing phantom voices and feeling taps on the shoulder when no one was there. But don’t worry—the only spirits you’ll encounter are in a glass...probably.

The Wooden Monkey (Halifax): A beloved local eatery known for its commitment to organic and locally sourced ingredients, sustainable seafood, and ethically raised meats. The menu is diverse, and the restaurant’s eco-friendly practices make it a hit with conscious consumers. Guests often mention the warm, attentive service and relaxed vibe, perfect for a meal with friends or family.

The Port Pub and Bistro (Port Williams): Nestled in the Annapolis Valley, this cozy bistro emphasizes local produce, craft beer, and wines. Dishes like ale-battered fish and chips and house-made poutine feature fresh, local ingredients. The riverfront setting adds to the charm, and visitors appreciate the attentive service and quality food at reasonable prices.

The Canteen (Dartmouth): Known for its casual vibe and local flavours, this gem sources ingredients from Nova Scotia farms and fisheries. Signature dishes include creative sandwiches and hearty plates like the pulled pork sandwich and homemade buttermilk biscuit-topped pie. Guests enjoy the laid-back atmosphere, quirky decor, and friendly staff who are happy to recommend favourites.

Photo by Monika Fuchs on Unsplash

Bringing Nova Scotia to Your Kitchen

Can't make the trip? No worries! Here are Nova Scotian businesses that deliver the province's flavours to your doorstep:

Acadian Maple Products: Offering a range of maple syrups and confections that capture the essence of Nova Scotia's forests.​

Nova Scotia Fisherman: While primarily known for skincare, they also offer sea-salted caramels that are a treat for the taste buds.​

Garrison Brewing Co.: Crafting a variety of beers that embody the spirit of the East Coast.

Jennifer's of Nova Scotia: A family-owned shop in the heart of downtown Halifax carries locally made products from Atlantic Canada, including all kinds of delicious goodies.

Taste of Nova Scotia: This non-profit marking assocation has a small gift shop with handpicked artisanal food and beverage products from members if you'd like to try out a variety of small batch items.

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East Coast Seafood Chowder. Photo ©Andy's East Coast Kitchen

East Coast Seafood Chowder

Nothing encapsulates Nova Scotia's culinary spirit quite like a hearty bowl of seafood chowder. This recipe combines the freshest seafood with creamy broth, perfect for any occasion. What makes this recipe even more special is that it comes from Dartmouth's own Andy Hay, a runner-up on MasterChef Canada season 5. (For those who don't know, Dartmouth sits directly across the harbour from Halifax...I can still remember that ferry ride and my annoyed grammy telling me to sit down or I'd fall over...back to the food). You'll find loads of fantastic recipes on Andy's site, The East Coast Kitchen.

Ingredients

• 4 slices smoked bacon, cut into small slices

• 1 cup Leek, diced

• 2 potatoes, diced

• 1 onion, diced

• 2/3 cup Nova Scotia white wine

• 1 filet smoked haddock, diced

• 1.5 litres whole milk

• 1/2 cup cream

• 1 cup fresh lobster

• 3 filets fresh haddock

• 1 lb scallops

• 2 lb mussels in shell

• 5 bay leaves

• 2 tbs fresh dill, chopped

• 1 tsp fresh lemon zest

Directions (written by Andy)

1. Place a large pot over medium heat. Add in a tbs of oil and then drop in the diced bacon. Saute until bacon browns.

2. Next up, add the diced potatoes, diced leeks, diced onion, and bay leaves to the pot. Let that sizzle away and enjoy the smells coming out of the pot!! Stir frequently. You don't want any of the vegetables taking on any colour.

3. After about 4 minutes of sautéing the vegetables, pour in the Nova Scotia white wine. You should get a really nice sizzle here. You want to wine to hiss and bubble as we are burning off the alcohol and deglazing the pan. Stir constantly, and again, enjoy to smell.

4. Now it's time to pour in the milk and cream. You want the mixture to come up to a light simmer but keep an eye on the pot as you don't want the milk to come to a boil or it will split. Nice and gentle cooking here. Keep stirring every now and again. The goal here is to keep the temperature up for long enough to cook the potatoes. Once the potatoes are soft you are all good!

5. Now that the potatoes are cooked let's start adding in the seafood. Add in the diced smoked haddock, full fresh haddock filets, lobster, scallops, mussels, and any additional seafood you would like to include. Adding all of this cold seafood will drop the temperature of the milk so give it time to come back up to temperature. Once a light simmer has been reached, allow the seafood to poach until you can easily flake apart the fresh haddock. Once that happens, you know you are in the clear.

6. Last step is seasoning. Be sure to taste the broth and adjust as needed. I like to add 2-3 solid pinches of salt and a lot of fresh cracked pepper. Right before serving I also add in the fresh dill and some lemon zest to brighten everything up.

7. Enjoy!

   Andy recommends serving this with a freshly baked tea biscuit! Click here to see this recipe on his site.

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Savour the Flavours

Embarking on this culinary journey through Nova Scotia, one spoonful of seafood chowder at a time, reminds us of the vibrant food culture that thrives on the coast. Whether you're cooking the chowder at home or ordering treats from the featured businesses, you're savouring a piece of the Maritimes.

Next stop on our #30CanadianFoods journey: New Brunswick! Follow me on BlueSky so you don't miss the post

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