Thank you to Andrew Plaza for sharing this fantastic recipe as we celebrate Nova Scotia recipes throughout February in our Barbecue’N Across Canada series in 2025. Check out his Pitmaster Profile HERE.
This Nova Scotia seafood chowder is amazing because it showcases the freshest Atlantic seafood—lobster, scallops, haddock, and mussels—bathed in a rich, creamy broth infused with butter, local potatoes, and a hint of maritime tradition. It’s the perfect balance of hearty and luxurious, capturing the essence of East Coast comfort food with every spoonful. Basically, anything caught goes in the pot!
Adding a hint of smoke and spice takes Nova Scotia seafood chowder to the next level, enhancing its depth and complexity. A touch of smoke brings a subtle warmth, while a dash of cayenne or chili flakes adds just enough heat to balance the rich, creamy broth. This smoky-spicy twist elevates the dish, making it a bold and complete culinary experience.
INGREDIENTS:
- 4 Strips Thick Cut Bacon (diced)
- 1 Ham Sausage Link
- 2 Cups Water
- 2 Large Potatoes (washed, unpeeled, cut into ½” pieces)
- 1 Large Carrot (washed, peeled, Julienned)
- 1 Medium Onion (diced finely)
- 2 Celery Stalks (diced finely)
- 1 Tbsp Mel-Toro Beef Rub
- 2 Tbsp Kreiser Barbecue SPG+
- 4 Cups Heavy Cream
- ½ Cup Butter, (1 full stick)
- ⅓ Cup Flour
- 4 Lobster Tails (smoked) (Equals about 1 Cup Lobster (chopped))
- 6oz Crab Meat (fresh, cooked and chopped or canned and drained)
- 1 lbs Small Scallops
- 6oz of Clams (to your liking, drained (set aside) and chopped)
- 1 bag (300g) Seafood Melody
- 2 Tbsp Chives (Fresh, chopped)
- 2 Tbsp Dill (Fresh, chopped)
- 2 Bay leaves
- 2 Springs of Fresh Thyme
- 1–2 Tbsp (to your liking) Kreiser Barbecue Old Skool seasoning
- 2–4 Tbsp (to your liking) Kreiser Barbecue High Tide seasoning
INSTRUCTIONS:
- Pre-heat your smoker to 225°F
- Split your lobster tails and pop them open and put on a wire rack with a sausage link
- Smoke for 30mins then remove and set aside to cool, once cool, chop into bite-size pieces.
- Cook the bacon in a large heavy Dutch oven ( I learned the hard way and had to transfer it into a bigger pot) on medium-high heat until it's almost crisp. Transfer bacon to a paper towel-lined plate and set aside.
- Add butter and melt down (do not let it brown). Stir in onion, carrots, and celery, stir occasionally until softened (5-10mins). Season with Kreiser Barbecue SPG+.
- Stir in flour and cook 5-8mins, stirring occasionally to ensure flour does not brown.
- Add in potatoes, bay leaf, and fresh thyme, and let cook for 1 minute until fragrant.
- Add cream, bring it to a boil, and reduce to a low simmer for 5 minutes. *Note if too thick for your liking, add more water to adjust consistency*
- Add Kreiser Barbecue Old Skool seasoning and Kreiser Barbecue High Tide.
- Add bacon, chives, and dill.
- Stir in the Lobster Meat, Crab Meat, Scallops, and Seafood Melody.
- Cook for 15 minutes.
- Adjust seasoning to suit your taste. Before serving, remove bay leaves and thyme.
- Serve in a sourdough bread bowl or just eat from the pot!
