Nova Scotia Scallop Chowder

This is Maritime chowder at its most honest. No cream, no flour, no fancy aromatics. Just butter-browned scallops, cubed potatoes, onion, and milk heated to just below boiling. It’s the kind of recipe that lets the scallops speak for themselves.

Browning the scallops first in butter is the critical step. That sear develops a caramelized, nutty flavor that carries through the whole chowder. Cut them into small pieces after browning so those flavorful edges distribute throughout every spoonful. Meanwhile, the potatoes and onions cook in lightly salted water until tender but still holding their shape.

Everything comes together in the pot: potatoes, onions, browned scallops, and milk. Heat it gently and don’t let it boil. Boiling curdles the milk and toughens the scallops, turning a clean, delicate chowder into a grainy mess.

Serve with oyster crackers or saltines on the side.

Kitchen Tips

• Get the butter hot before adding the scallops. You want a good sear, not a steam. Pat the scallops dry first for the best browning.
• Don’t overcook the potatoes. They should be tender but not falling apart. They’ll continue softening in the hot milk.
• Bring to just under the boiling point means tiny bubbles around the edges, not a rolling boil. This is a milk-based chowder, so gentleness is key.
• Use whole milk for the richest body. Skim milk makes a thin, watery chowder.

Variations

• Cream chowder: Replace half the milk with heavy cream for a richer, thicker Maritime-style chowder.
• Corn and scallop: Add a cup of fresh or frozen corn kernels with the potatoes for sweetness that complements the scallops.