How to Make Authentic Seafood Chowder - Peggy's Cove Recipe

Get ready for a taste sensation with Nova Scotia's steaming hot seafood chowder! This recipe boasts countless variations, featuring beloved local seafood stars like lobster, scallops, and haddock. Whipping it up is a breeze once you have your ingredients in place. Don't hesitate to add your own flair—throw in mussels, shrimp, or even clams! Perfect the base, and watch your guests eagerly line up for another delicious bowl!

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4 Cups Heavy Cream
2 1/2 Cups Chicken Broth
2 1/2 Cups Water
2 lb Haddock or White Fish
3/4 lb Large Scallops
1/4 lb Lobster Meat
1 Large Onion
1 Garlic Clove Grated
1/4 Cup Butter
1/2 Tbsp Black Pepper
1 Tbsp Salt
1/2 Tbsp Celery Salt
6 Potato
2 Carrots

Instructions:

1. Dice carrots

2. In medium pot mix chicken broth, water, carrots, butter and spices. Bring to a boil. Cook until carrots are half done, around 10 mins.

3. Dice potato. Add to boiling water. Cook potatoes until 3/4 done. About 10 mins.

4. Add fish and scallops. Turn burner on high, let it come to a boil for a min then remove from heat.

5. Let stand for a half an hour.

6. Add heavy cream.

7. Add lobster after chowder is in bowl.

8. Add parsley for looks if available.