By Saffron Trails
Every bite tells a story… and this one begins near the salt-kissed docks of coastal Atlantic Canada, where comfort bubbles up in every ladleful of chowder.

Saffron’s Story: From Coastal Roots to Chowder Creations

Growing up in rural New Brunswick, Saffron Trails always felt the pull of the coast. While her hometown was surrounded by forests and farmland, the ocean was just a short drive away. Her family made regular trips to the docks to buy fresh seafood straight from the docks, and one of their most beloved meals was a big pot of homemade chowder simmering on the stove.

Every bowl of chowder was more than a meal. It was a memory. A story. A tradition. So when Saffron began her culinary journey, she knew she wanted to share this piece of home with the world.

This chowder recipe is a tribute to those roots—a creamy base, loaded with tender haddock, briny clams, sweet scallops, and mussels. Whether served in a bowl with biscuits or used as the star of another dish (like her famous Deluxe Seafood Chowder Poutine), it’s the kind of recipe that brings comfort with every spoonful.

Why You’ll Love This Recipe

• It’s rich and creamy without being heavy
• Packed with fresh, local seafood flavor
• Incredibly versatile – use it in galettes, bread bowls, or even poutine
• Perfect for make-ahead meals and even better the next day
• Comfort food that feels both nostalgic and gourmet

Key Ingredients and Substitutes

• Haddock – Any firm white fish (cod, pollock, halibut) will work
• Scallops – Bay scallops are ideal, but large sea scallops cut in quarters can substitute
• Clams and Mussels – Fresh or canned clams, and pre-steamed mussels or frozen mussel meat can be used
• Heavy Cream or Whole Milk – For richness and texture; don’t use low-fat milk unless you thicken it with a roux
• Seafood Spice Blend – A house-made blend of paprika, dill, garlic, onion, thyme, lemon peel, and a touch of cayenne. Skip lemon pepper and use lemon peel + black pepper if needed

Saffron’s Tips

Use heavy cream or whole milk to prevent curdling. Avoid boiling after adding dairy.

• Steam mussels and clams separately and add them at the end for best texture.
• Don’t skip the spice blend! It adds depth. Use the lemon peel version if you don’t have lemon pepper.
• Make it ahead – Chowder tastes even better the next day.
• Too thin? Simmer longer or stir in a small cornstarch slurry.
• Too thick? Add a splash of broth or milk to loosen before serving.

Regional Variations

• New England Clam Chowder – Typically thicker and often includes bacon or salt pork
• Nova Scotia Chowder – Lighter than New England-style and often includes lobster or shrimp
• Atlantic Canada Chowder – Commonly blends haddock with clams, mussels, and sometimes scallops
• Acadian Chowder (Fricot de la mer) – May use evaporated milk and root vegetables like carrots or parsnips

This recipe blends the best of East Coast elements: simplicity, creamy richness, and an abundance of fresh seafood.

Customs and Traditions

In many coastal homes throughout Atlantic Canada, seafood chowder is a year-round favorite but especially treasured during fall and winter. It often makes an appearance at:

• Holiday gatherings as a first course or casual main
• Local festivals and market days, especially in seaside towns
• Fundraisers and community events where chowder is ladled from large pots into steaming bowls
• Sunday dinners served with fresh rolls or tea biscuits

Saffron remembers family weekends when the kitchen was filled with the aroma of chowder simmering while sea-salted wind rattled the windows—a Maritime comfort she now shares one ladle at a time.

Chowder Variations & Serving Ideas

This chowder isn’t just a standalone dish — it’s the base for so many comforting meals. Here are just a few of Saffron’s favorite ways to use it:

• Deluxe Seafood Chowder Poutine – Roasted potato wedges topped with cheese curds and a ladle of creamy chowder. It’s cozy, coastal, and oh-so-satisfying. View the full recipe
• Chowder Galette – A rustic tart filled with thickened chowder and baked in a flaky crust. Perfect as a brunch or dinner centerpiece.
• Stuffed Bread Bowls – Serve the chowder in crisped sourdough bread bowls for a hearty presentation.
• Chowder Mac & Cheese Bake – Combine thick chowder with elbow pasta and shredded cheese, then bake until bubbly.
• Hand Pies or Empanadas – Wrap chilled chowder in pastry and bake into golden handheld pies.
• Fritters or Croquettes – Mix chowder with mashed potatoes, bread it, and pan-fry for crispy bites.
• Chowder Hash – Top roasted potatoes or breakfast hash with reheated chowder and a fried egg.

Each variation brings something new to the table while keeping that same cozy seafood chowder comfort at its core. Links to each full recipe will be added as they’re published!

Creamy East Coast Seafood Chowder

Saffron Trails

This hearty seafood chowder blends haddock, scallops, mussels, and clams into a rich and creamy broth, inspired by the flavors of coastal New Brunswick. Perfect on its own or as a base for chowder-based creations like galettes or poutine.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Canadian, East Coast, fusion, Seafood

Servings 4 4-6 people

Ingredients

  

• 🧂 Ingredients:
• 1 tbsp butter
• 3 slices bacon chopped (optional)
• 1 small onion finely diced
• 1 celery stalk finely diced
• 2 cloves garlic minced
• 2 tsp seafood spice blend
• 2 small red potatoes peeled and diced
• 2 cups seafood or chicken broth
• ½ lb fresh haddock cut into chunks
• ½ cup scallops bay or quartered sea scallops
• ½ cup cooked mussels shelled
• ½ cup cooked clams chopped if large
• ½ cup heavy cream
• ½ cup whole milk
• Salt and pepper to taste
• Fresh parsley or chives for garnish optional

Instructions

 

• 👩‍🍳 Instructions:
• In a large pot, melt butter over medium heat. (Add chopped bacon if using and cook until crisp. Remove and set aside.)
• Sauté onion and celery until softened, about 4–5 minutes. Add garlic and cook 1 more minute.
• Stir in seafood spice blend and diced potatoes. Add broth and bring to a simmer. Cook until potatoes are fork-tender, about 10–12 minutes.
• Add haddock and scallops. Simmer gently for 5–6 minutes, until just cooked through.
• Stir in cooked mussels and clams.
• Reduce heat to low and add cream and milk. Heat gently—do not boil. Season with salt and pepper to taste.
• Ladle into bowls and garnish with parsley or chives, and bacon bits if using.

Notes

💡 Saffron’s Tips:

Use heavy cream or whole milk for the best texture. Avoid low-fat milk unless using a roux or thickener.

Don’t boil after adding dairy—keep the heat low to avoid curdling.

Add mussels and clams at the end to preserve texture and flavor.

For a thicker chowder, let it simmer longer uncovered or stir in a cornstarch slurry.

Chowder is even better the next day!

Keyword Atlantic Canada chowder, best seafood chowder for winter, Canadian seafood chowder, chowder with milk and cream, coastal chowder dinner, creamy chowder with haddock and scallops, creamy seafood chowder, East Coast chowder, haddock chowder recipe, hearty seafood soup recipe, homemade chowder with mussels and clams, how to make seafood chowder from scratch, Maritime comfort food, rustic seafood recipes, seafood chowder meal ideas, seafood chowder recipe, seafood chowder without bacon, traditional New Brunswick seafood chowder

Keywords

seafood chowder recipe, creamy haddock chowder, East Coast comfort food, New Brunswick chowder, Maritime recipes, clam chowder with scallops, mussel chowder, easy seafood chowder, how to make seafood chowder, Canadian chowder, Novs Scotia Chowder

Internal Links

• Try it as a topping in Deluxe Seafood Chowder Poutine
• Or use it in Chowder Galette, Seafood Mac & Cheese Bake, Chowder Croquettes, Stuffed Bread Bowls, and more coming soon!