1/1 Photo of Zwicker Inn Seafood Chowder
1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 1Parboil potatoes 10 minutes, drain and set aside.
- 2Fry onion in butter until transparent.
- 3Add thyme, celery salt.
- 4In large pot heat up heavy cream slowly.
- 5poach haddock and scollops in heavy cream. (do not allow to boil).
- 6Add sour cream to frying pan with celery salt, thyme and onion.
- 7stir sour cream mixture into cream/fish in pot.
- 8Add milk,potatoes and lobster to pot.
- 9Continue to heat on medium until heated through.
- 10Season to taste and sprinkle with paprika for a nice color.
- 11Serve with fresh hot rolls.
- 13Don't be afraid to use whatever seafood you have or can get. I very often add shrimp(at poaching stage), if I can't get lobster, etc. As long as the overall amount of seafood remains the same.
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Nutritional Facts for Zwicker Inn Seafood Chowder
Serving Size: 1 (306 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 482.6
- Calories from Fat 344
- Total Fat 38.2 g
- Saturated Fat 23.5 g
- Cholesterol 159.2 mg
- Sodium 222.7 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 2.1 g
- Sugars 4.9 g
- Protein 14.1 g
The following items or measurements are not included: