Nova Scotia Lobster Chowder

Nicole P.


Nova Scotia is one of Canada's three Maritime provinces. Nova Scotia holds a lot of historical sites. Quite a few well known singers originate from Nova Scotia such as Anne Murray, Rita MacNeil, April Wine, Sarah McLachlan just to name a few!!

This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.


★★★★★ 1 vote

Stove Top


  • 1 2/3 c
    potatoes, peeled, diced & cooked
  • 2 Tbsp
  • 1 1/2 c
    onions, peeled & minced finely
  • 2 Tbsp
    dried thyme leaves
  • 1 1/2 tsp
    celery salt
  • 1/4 tsp
    black pepper
  • 3/4 c
    sour cream
  • 1 1/2 c
    whipping cream
  • 1 c
  • 2 c
    nova scotia lobster meat, cooked & chopped, plus juices (or an 11.3-oz (312 ml) tin of frozen lobster meat may be substituted)

How to Make Nova Scotia Lobster Chowder


  1. Directions
    In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.
  2. Enjoy :)

Printable Recipe Card

About Nova Scotia Lobster Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: Canadian
Other Tag: Quick & Easy

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