Creating the perfect Nova Scotia Seafood Chowder is straightforward when you follow these steps:

1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes.
2. Add Potatoes: Stir in the diced potatoes and cook for an additional 5 minutes.
3. Make a Roux: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
4. Add Stock: Gradually add the fish stock or clam juice, stirring constantly to avoid lumps. Bring the mixture to a boil.
5. Simmer: Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
6. Add Seafood: Gently stir in the haddock, shrimp, and scallops. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
7. Incorporate Cream and Corn: Stir in the heavy cream and corn, allowing the chowder to heat through. Season with thyme, Old Bay seasoning, salt, and pepper.
8. Final Touches: Remove from heat and let the chowder rest for a few minutes to allow the flavors to meld.
9. Garnish: Serve hot, garnishing with fresh parsley for a pop of color.

These clear steps will guide you in creating a delightful bowl of Nova Scotia Seafood Chowder that your family and friends will love.