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zwicker inn seafood chowder


the zwicker inn was a very popular inn on the south shore of nova scotia. this recipe is one of the richest, most delicious seafood chowders i have ever tasted. not your usual seafood chowder! this is seafood chowder for company! can be doubled. cooking time is an estimate, dicing and parboiling the potatoes is the hardest part of this recipe.


# # # # # # # # # # # # # #


  1. Parboil potatoes 10 minutes
  2. Drain and set aside
  3. Fry onion in butter until transparent
  4. Add thyme
  5. Celery salt
  6. In large pot heat up heavy cream slowly
  7. Poach haddock and scollops in heavy cream
  8. Add sour cream to frying pan with celery salt
  9. Thyme and onion
  10. Stir sour cream mixture into cream / fish in pot
  11. Add milk
  12. Potatoes and lobster to pot
  13. Continue to heat on medium until heated through
  14. Season to taste and sprinkle with paprika for a nice color
  15. Serve with fresh hot rolls
  16. Enjoy !
  17. "dont be afraid to use whatever seafood you have or can get"
  18. "i very often add shrimp
  19. If i cant get lobster
  20. Etc"
  21. As long as the overall amount of seafood remains the same

Step 15

Total Time in Minute 70

Ingredients Count 14

cooking zwicker inn seafood chowder

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Celery salt

Sour cream

Heavy cream





2% low-fat milk

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