When I saw Cabot Links’ Cape Breton Seafood Chowder recipe I knew I wanted to try it. Being from the East Coast of Canada, this may sound like an anomaly, but I didn’t really eat seafood until I was in my 30s. Combined with a scallop allergy this means not only had I never made seafood chowder, but I’d never eaten it either. I asked Cabot Links if I could share their seafood chowder recipe and they graciously said yes. I substituted shrimp for scallops, and doubled the lobster.
This post was first published February 2, 2015 and was last updated September 5, 2019.
What Makes A Great Cape Breton Seafood Chowder Recipe?
My partner Chris Harper is from Inverness, Cape Breton, Nova Scotia. Inverness is a former coal mining town, and these days it’s recognized as a summer golf and beach destination. Despite the closing of the coal mine many years ago one thing remains constant in Inverness – lobster fishing. If you do make this seafood chowder recipe I would recommend at least doubling the lobster, and if you can buy your lobster straight from the fishermen at the dock in Inverness like we do, well even better. In my opinion, fresh, rich lobster meat, cooked in ocean water, is the key to a great seafood chowder!
Ideas To Take Your Seafood Chowder To The Next Level:
- Use a rich chicken or seafood stock as the base of your chowder instead of water.
- Add shrimp. Simply remove the shells and devein 1/4 pound of fresh or thawed shrimp. Add them to your chowder when you add the scallops.
- Use thick cut double smoked bacon. You can sometimes get this from your local butcher or specialty shop!
- Nova Scotia seafood chowder is best served with homemade rolls or tea biscuits! You can find my Nanny’s easy cheese tea biscuits recipe here.
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Cape Breton Seafood Chowder
Ingredients
- 3 1/2 cups water
- 1 1/2 cups potatoes peeled, diced
- 1/2 cup leeks cleaned, diced
- 1/4 cup carrots peeled, diced
- 1/4 cup celery diced
- 1/4 pound scallops
- 1/2 pound haddock cut into 1-inch chunks
- 1/6 pound lobster cooked or uncooked
- 1/2 cup cooked crumbled bacon
- 3 cups heavy cream
- salt and pepper to taste
Instructions
- Place water, potatoes, leeks, carrots and celery in a large pot. Bring to a boil, reduce heat, and simmer 15-20 minutes until vegetables are tender.
- Add scallops and simmer 5 minutes.
- Add haddock and, if using uncooked lobster, add it here. Simmer 5 minutes.
- If using cooked lobster add it here with the bacon and cream. Simmer 10 minutes.
- Season with salt and pepper to taste.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
People come to Nova Scotia for lobster, but there’s nothing more typical than chowder.
I love a good seafood chowder!! I’m not able to tolerate a lot of dairy, but it’s worth it when seafood is involved! And I’m like you Kelly. Living in Newfoundland, I was exposed to seafood all my life, but really only started enjoying and appreciating it as an adult! I’d love a huge bowl of this chowder right now!
ahhh I’m just dying over this chowder….oh how I would love a bowl. One of these days, I just have to head to the East coast and eat my fill of lobster. Especially if you say boiling the lobster in brine is the best, can’t get that here in Alberta.
Being a westcoaster, I am a huge fan of seafood chowders. Lobster is usually pretty expensive here, but this chowder will be worth every penny spent. It looks absolutely delicious!
Oh you know I just cannot resist commenting on any recipe remotely connected to my beloved NS! I do love a good seafood chowder, and this recipe looks great Kelly!
I can’t believe that you didn’t eat seafood until your 30’s!? Believe me, I’d be eating so much more if I wasn’t land-locked. I can’t wait to try this when I can get my hands on some decent seafood!