From the Pantry Shelf
This week’s traditional recipe draws from classic Nova Scotian traditions, delivering that rich, creamy texture with generous chunks of lobster, scallops, haddock, and soft potatoes.
Enjoy your bowlful of coastal comfort—it's sure to warm you up like a family supper on Cape Breton Island!
This Week’s Recipe: Creamy Cape Breton-Style Seafood Chowder
This rich, comforting dish features lobster, scallops, haddock, and potatoes in a velvety cream base—perfect for serving in a hollowed-out bread bowl, just like they do in restaurants. It's a taste of Nova Scotia's coastal soul, often enjoyed at family suppers in Cape Breton.
Ingredients
For the chowder:
4–6 strips thick-cut bacon (or salt pork, chopped; optional but adds smoky depth common in East Coast versions)
1 large onion, diced
2–3 celery stalks, diced
2 medium carrots, diced (optional, for subtle sweetness)
3–4 large potatoes (Yukon Gold or similar), peeled and cut into ½-inch (1.5 cm) cubes
3–4 cups (750–1000 ml) seafood stock, fish stock, or water (or a mix)
2–3 cups (500–750 ml) heavy cream (35% whipping cream for richness) or a mix of cream and whole milk
1 lb (450 g) haddock (or other firm white fish like cod), cut into bite-sized chunks
½–¾ lb (225–340 g) sea scallops, halved or quartered if large
½–1 cup (115–225 g) cooked lobster meat, chopped (claw and knuckle preferred)
2–3 tbsp butter
2–3 tbsp all-purpose flour (for thickening)
1–2 bay leaves
1 tsp dried thyme or fresh dill (chopped, to taste)
Salt and black pepper, to taste
Optional: 1–2 tbsp sherry or lemon zest for brightness; Old Bay seasoning for extra flavor
For serving:
4–6 small round sourdough or crusty bread loaves (for bread bowls)
Fresh parsley or dill for garnish
Extra butter or a side of crusty bread
Instructions
Prepare the base: In a large heavy-bottomed pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add butter if needed. Sauté the diced onion, celery, and carrots for 5–7 minutes until softened but not browned.
Build the chowder: Sprinkle in the flour and stir for 1–2 minutes to make a roux (this helps thicken the soup without lumps). Gradually whisk in the seafood stock or water. Add the potatoes, bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until the potatoes are just tender.
Add the cream and seafood: Stir in the heavy cream and bring back to a gentle simmer (do not boil vigorously, or the cream may separate). Add the haddock chunks and scallops first—simmer for 3–5 minutes until they start to turn opaque. Then gently stir in the cooked lobster meat and reserved bacon. Cook for another 3–5 minutes until the seafood is just cooked through (haddock flakes easily, scallops are opaque). Taste and adjust seasoning. If the chowder is too thick, add a splash more stock or milk; if too thin, simmer a bit longer or mash a few potatoes against the side of the pot.
Prepare the bread bowls (optional but matches the photo): Slice the tops off the bread loaves and hollow out the centers, leaving a ½-inch (1 cm) thick shell. Brush the insides lightly with butter and toast in a 350°F (175°C) oven for 5–10 minutes until crisp. Ladle the hot chowder into the bowls. The creamy soup will soak slightly into the bread for that perfect, comforting bite.
Finish and serve: Garnish with chopped fresh parsley or dill. Serve immediately with spoons (and maybe extra bread for dipping the overflowing sauce, as seen in your image).
Delicious with a slab of butter!
Pantry Tips
Freshness matters: Use the freshest seafood possible—Cape Breton chowders highlight local catches. Thaw frozen seafood in the fridge and pat dry before adding.
Don't overcook the seafood: Add delicate items toward the end so they stay tender.
Thickness variations: Traditional Nova Scotia versions sometimes use evaporated milk or a milk-flour slurry instead of heavy cream for a lighter feel. For ultra-creamy results like the photo, stick with 35% cream.
Make-ahead: The base (without seafood) can be made a day ahead and refrigerated. Reheat gently and add the seafood just before serving.
Customizations: Some families add shrimp, clams, or a touch of smoked fish. Adjust the seafood ratios based on what's available.
Kitchen Story: Chowder Chaos Cape Breton!
The old Cape Breton kitchen was thick with the smell of creamy seafood chowder bubbling away when Angus wandered in, took one look at the pot loaded with lobster, scallops, haddock, and spuds, and declared, “By the jumpin’ Jesus, if that’s not the best-looking bowl of island soul I’ve seen since the last time the power went out for three days!”
My mother didn’t miss a beat, whacked him with her wooden spoon and said, “Angus, if you don’t stop talkin’ and start eatin’, I’ll serve yours in the bread bowl with extra haddock… and no spoon!”
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Community Corner
A comment at a potluck by a dear friend in Lake Ainslie:
“That was Mary who made the chowder. I know that will be good, she always uses fresh cream. Go get some before it’s gone!”
No explanation needed.
Shop- From Our Kitchen to Yours
Every great recipe starts with the right apron. Our collection features Cape Breton sayings and cozy designs made for real cooking—the kind that gets a little messy and a lot delicious. From "Supper's on!" to "Another cup won't hurt!", each apron brings warmth and island charm to your kitchen. Made with organic cotton and built for everyday use, they're perfect for anyone who believes the best meals are made with a little flour on the sleeves and a lot of love in the pot.
🗺️ Plan Your Cape Breton Food Tour
Ready to explore Cape Breton's culinary scene? Use our Cape Breton Travel Hub to map out your perfect food adventure!
🍴 Browse local restaurants, cafés, and food experiences
📍 Get directions and plan your route
⭐ Discover hidden gems across the island
Whether you're craving fresh seafood in Cheticamp, craft beer in Sydney, or traditional Scottish fare in Baddeck, our interactive travel hub helps you find it all.