Nova Scotia Hodge Podge is a beloved Maritime classic made with the season’s freshest young vegetables, gently cooked and tossed in a rich, silky sauce of cream, salt pork, and a splash of vegetable cooking liquor.
It’s colourful, comforting, and deeply rooted in Nova Scotia heritage — the kind of dish families have enjoyed for generations, especially at the height of summer when the garden is overflowing with tender beans, new potatoes, peas, carrots, and more.
Simple, rustic, and incredibly satisfying, Hodge Podge is the perfect way to celebrate the first harvest and bring a taste of home to your table.
- 10 to 12 whole new baby potatoes, scrubbed well, unpeeled and halved
- 2 cups of baby carrots, cut into bite-sized pieces
- a large handful of fresh garden green beans
- a large handful of yellow wax beans
- 1 cup shelled peas
- 1 small head of cauliflower, broken into florets
- a handful of young asparagus (optional)
- 1 bunch of spring onions (try to get larger sized ones. Cut off and save the tops for another purpose. Use the bulb end (trimmed) and about 2 inches up the light green parts. Cut in half lengthwise)
- (any other fresh vegetables as you have available and in quantities to suit)
- 1 cup diced salt pork (I used 140g of unsmoked bacon lardons as salt pork is not available over here)
- 1 cup of heavy cream or half and half (240ml) (Double or single cream)
- sea salt and freshly ground black pepper fresh thyme (optional)
Young Bush Beans
Fresh green or yellow beans (or even sliced runner beans) are ideal. Their tender snap and mild sweetness are exactly what makes Hodge Podge taste like summer.
Carrots
Choose small, young carrots — they cook quickly and stay sweet. If they’re thicker, slice them lengthwise; if tiny, leave them whole for a charming rustic look.
New Baby Potatoes
These are essential. New potatoes hold their shape, have a creamy interior, and absorb the sauce beautifully. They’re the backbone of the dish.
Freshly Podded Peas
English peas add a burst of sweetness. They cook in a flash — often just a quick blanch is enough if you like them fresh and bright. You can also use frozen peas.
Cauliflower Florets
Use small, tender florets so they cook evenly. Their mild flavour pairs beautifully with the cream sauce.
Asparagus
A handful of young asparagus adds colour and a delicate grassy note. Cook it separately so it stays crisp‑tender.
Spring Onions (Scallions)
Choose larger spring onions if you can. You’ll use the bulb and the pale green part (about two inches up), sliced lengthwise. They melt into the sauce and add gentle sweetness.
Salt Pork or Bacon Lardons
Salt pork is traditional, but bacon lardons are a perfect substitute when salt pork isn’t available. They bring savoury depth and those irresistible golden crispy bits.
Heavy Cream
The cream is what transforms simple vegetables into a luxurious, silky dish. It reduces with the cooking liquor to create the signature sauce. Many people use half and half (single cream) instead of heavy cream.
Sea Salt & Freshly Ground Black Pepper
Season simply but generously. These two bring out the natural sweetness of the vegetables and balance the richness of the cream.
Fresh Thyme (Optional)
A pinch of thyme adds a subtle herbal note that complements the cream and vegetables without overpowering them.
Other Fresh Vegetables
Hodge Podge is wonderfully flexible — “anything goes” as long as the vegetables are fresh and tender. Just avoid beetroot unless you want the whole dish to turn pink!
- Prepare the new vegetables as required. The beans, carrots and potatoes can all be cooked together in boiling lightly salted water to cover, just until tender. (You can cut the beans and carrots into smaller pieces if they are overly long.)
- I add the potatoes first, cook for about 8 minutes, then add the carrots and beans and cook for about 5 to 6 minutes longer, until crispy tender. (Don't over cook. You want all but the potatoes to be crispy tender. It may take you slightly longer to cook your potatoes depending on the size of them.)
- Cook the peas, cauliflower and asparagus separately, just until crispy tender. The peas you may just want to blanch. It depends on how well done you want them. We like them fairly fresh. (I more often than not will use frozen peas as I can't always get fresh garden peas.)
- Drain all your vegetables well, reserving some of the cooking liquor. Toss them together in a bowl and keep warm. (Serving the cooking liquid is essential. This will form a part of the "sauce.")
- Fry the salt pork (lardons) to a golden brown. Add the spring onions, and cook until slightly wilted. (Fried salt pork is often referred to as scrunchions.)
- Stir in the cream and an equal amount of cooking liquor. Bring to the boil and then allow to reduce somewhat. (You want a mixture that will cling to the vegetables and coat then nicely.)
- Add the cooked vegetables and give them a good stir to coat. Heat for several minutes. Season to taste with some salt and pepper and a bit of thyme if desired. Serve immediately. (You can also add a knob of butter if you are not bothered about the calories!)
Nova Scotia Hodge Podge
This is a Nova Scotia traditional dish made with early summer vegetables and the thinnings of garden produce.
Ingredients
- 10 to 12 whole new baby potatoes, scrubbed well, unpeeled and halved
- 2 cups of baby carrots, cut into bite-sized pieces
- a large handful of fresh garden green beans
- a large handful of yellow wax beans
- 1 cup shelled peas
- 1 small head of cauliflower, broken into florets
- a handful of young asparagus (optional)
- 1 bunch of spring onions (try to get larger sized ones. Cut off and save the tops for another purpose. Use the bulb end (trimmed) and about 2 inches up the light green parts. Cut in half lengthwise)
- (any other fresh vegetables as you have available and in quantities to suit)
- 1 cup diced salt pork (I used 140g of unsmoked bacon lardons as salt pork is not available over here)
- 1 cup of heavy cream or half and half (240ml) (Double or single cream)
- sea salt and freshly ground black pepper fresh thyme (optional)
Instructions
- Prepare the new vegetables as required. The beans, carrots and potatoes can all be cooked together in boiling lightly salted water to cover, just until tender.
- I add the potatoes first, cook for about 8 minutes, then add the carrots and beans and cook for about 5 to 6 minutes longer, until crispy tender.
- Cook the peas, cauliflower and asparagus separately, just until crispy tender. The peas you may just want to blanch. It depends on how well done you want them. We like them fairly fresh.
- Drain all your vegetables well, reserving some of the cooking liquor. Toss them together in a bowl and keep warm.
- Fry the salt pork (lardons) to a golden brown. Add the spring onions, and cook until slightly wilted.
- Stir in the cream and an equal amount of cooking liquor. Bring to the boil and then allow to reduce somewhat.
- Add the cooked vegetables and give them a good stir to coat. Heat for several minutes. Season to taste with some salt and pepper and a bit of thyme if desired. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s nothing quite as comforting as a bowl of homemade chowder, especially on those days when you want something warm and hearty without spending hours in the kitchen. This Quick & Easy Creamy Corn Chowder is the kind of recipe you keep tucked in your back pocket—simple ingredients, minimal prep, and a rich, velvety finish that tastes like it simmered all afternoon.
Made in a small batch just right for one or two servings, it’s perfect for anyone cooking for themselves or looking to avoid leftovers. Sweet corn, tender potatoes, and a creamy broth come together in under 30 minutes, making this a cozy, budget‑friendly meal you can enjoy any day of the week.
If you love fuss‑free comfort food, this little chowder is about to become a new favourite.
- 1/2 medium onion, peeled and chopped coarsely
- 1 stalk of celery, trimmed and chopped coarsely(try to include some of the leaves)
- 2 heaped TBS green pepper, chopped coarsely
- 2 medium potatoes, peeled and cut into chunks
- 1 cup(240ml) chicken or vegetable stock
- salt and pepper to taste
- 1/4 tsp summer savoury (can use thyme or marjoram or both)
- 1 cup (240ml) milk
- 1 cup (200g) of tinned creamed corn
- 1 TBS (14g) of butter, divided
Onion, Celery (with Leaves), Green Pepper & Potatoes These vegetables form the hearty backbone of the chowder. The celery leaves add extra aroma and flavour, and the potatoes help naturally thicken the soup as they soften. Feel free to add diced carrots, parsnips or other vegetables that you enjoy.
Stock Just enough to cover the vegetables — this keeps the chowder thick and prevents it from becoming too brothy. I use Better than Bullion concentrated stock, diluted with boiling water.
Salt, Pepper & Summer Savoury Summer savoury is a classic Maritime seasoning, especially in chowders. It adds a gentle herbal warmth that pairs perfectly with corn and milk. If you cannot find it then feel free to use dried thyme, marjoram or a combination of the two. A pinch of sage is also very nice.
Milk This is what transforms the soup into a true chowder — creamy, comforting, and rich. Warm it gently to avoid curdling. I use whole milk as that is all I keep in my house. You can also add a splash of cream for additional richness if you wish.
Creamed Corn Essential for sweetness, thickness, and that signature chowder texture. It blends into the broth while still giving you those lovely pops of corn throughout.
Knob of Butter Your finishing touch. Stirring in butter at the end gives the chowder a glossy, velvety finish and rounds out all the flavours.
- Place 1/2 TBS of butter into a medium saucepan and heat over medium heat. (Don't use a high heat as you don't want the butter to brown.)
- Once the butter begins to foam add the onions, celery and green pepper. Stir and sweat over medium heat until they begin to soften. Do not allow to brown. Add the chunks of potato. (IF you are adding bacon bits or ham, you can add it here as well when you are softening the veggies.)
- Add the stock, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the savoury. (Summer Savory is an herb grown here in the Maritime provinces and can be difficult to find elsewhere. You can use dried thyme or marjoram or a combination of the two.)
- Allow to simmer until the vegetables are tender, about 15 minutes. (Don't let the potatoes cook until they are falling part. You want them to hold their shape.)
- Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary. (If your stock is salty you may not need to add anything else. I like to add a nice grinding of black pepper.)
- Add the knob the remaining butter and serve in heated bowls with crackers or bread. Delicious!
Sweat the vegetables gently After adding the celery, onion, carrots, and potatoes, let them soften slowly over medium heat. This helps develop sweetness and ensures the potatoes cook evenly.
Make sure the stock fully covers the vegetables This ensures everything cooks at the same rate and prevents scorching. Add just enough water to cover the veg — no more, no less.
Season early, adjust later Adding salt, pepper, and summer savoury at the simmering stage helps the flavours infuse into the vegetables. You can always adjust again after adding milk and corn.
Simmer gently — never boil — after adding milk Boiling can cause the milk to split. Keep the heat low and warm it just to a gentle simmer for a silky, creamy texture.
Add the creamed corn at the end for best texture Stir it in once the vegetables are tender — this keeps the chowder thick, sweet, and creamy without overcooking the corn.
Finish with a knob of butter for richness That final pat of butter melts into the chowder and gives it a glossy, comforting finish.
Serve with your favourite accompaniment This is perfectly enjoyable with crisp salted crackers or a thick slice of bread — both are perfect ways to make this cozy bowl even more satisfying.
Creamy Corn Chowder (small batch)
I have been making this for years and years. It was always one of my children's favourite soups and it quite easy and cheap to make as well. It's one of those very comforting things that seems to enrich your soul as well as feed your belly.
Ingredients
- 1/2 medium onion, peeled and chopped coarsely
- 1 stalk of celery, trimmed and chopped coarsely(try to include some of the leaves)
- 2 heaped TBS green pepper, chopped coarsely
- 2 medium potatoes, peeled and cut into chunks
- 1 cup(240ml) chicken or vegetable stock
- salt and pepper to taste
- 1/4 tsp summer savoury (can use thyme or marjoram or both)
- 1 cup (240ml) milk
- 1 cup (200g) of tinned creamed corn
- 1 TBS (14g) of butter, divided
Instructions
- Place 1/2 TBS of butter into a medium saucepan and heat over medium heat.
- Once the butter begins to foam add the onions, celery and green pepper. Stir and sweat over medium heat until they begin to soften. Do not allow to brown. Add the chunks of potato.
- Add the stock, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the savoury.
- Allow to simmer until the vegetables are tender, about 15 minutes.
- Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary.
- Add the knob the remaining butter and serve in heated bowls with crackers or bread. Delicious!
Notes
If desired you can add some diced bacon or ham to the melted butter when you are sautéing the onions, celery and green pepper. You can also add some diced carrot if you wish.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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