For centuries, kitchens in Nova Scotia have been churning out chowder, a creamy soup that lends the province a proudly preserved culinary identity.
This will be perfect for the fall season.
Salt and Pepper
STEP 1—Dry the scallops between sheets of paper towel. Cook the bacon in a heavy-bottomed pot over medium-high heat until it’s almost crisp.
STEP 2—Cook the dried scallops in the hot bacon grease until golden. Remove the scallops from the pot and set them aside.
STEP 3—Add the water, potatoes, carrots, and half salt to the pot. Bring to a boil, reduce the heat, and simmer until the vegetables are tender.
STEP 4—Pour the cream into the pot. Bring the chowder back to a simmer and cook for 10 minutes.
STEP 5—Add the haddock, lobster, and shrimp to the pot. Simmer for 5 minutes.
STEP 6—Add the cooked bacon bits, chives, dill, pepper, and remaining salt to the pot. Stir well. Serve hot topped with pan-seared scallops and a sprinkle of fresh dill.