1537 Barrington Street, Halifax , Nova Scotia, Canada B3J 1Z41.902.420.9626
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Seafood ChowderChowder may be the most stereotypical dish on any restaurant menu in Nova Scotia, and that’s because everyone who likes seafood loves chowder. Here, competitions are held for chowder glory and everyone thinks their mother makes the best. This is my shot at perfect chowder — free of pomp and ceremony, but full of the best seafood in the province. The innovation is the pureed soup base, to which the seafood is added. For most chowders, I serve tea biscuits or good warm bread and garnish with some freshly ground black pepper.Finnan HaddieThe Scots who moved to Cape Breton introduced this chowder-like soup to Nova Scotia, and if you visit any pub in Scotland, you’ll still find this dish on the menu. Marie Nightingale wrote about finnan haddie in 1970, when Out of Old Nova ScotiaKitchens was first published. After several trips to Scotland and lots of “work-related” research, I created this version.Corn “Off the Cob” SoupThis soup takes a little work but it will convert any corn-chowder lovers. The intensity of the corn flavour is heightened by using the cobs to make the broth and by using cornmeal to thicken the soup. Essentially this is a very, very loose Italian polenta. Milk gives the soup a corn chowder essence, but for those with lactose concerns, it works equally well without. In early autumn fresh, locally-grown corn is available almost everywhere.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.