September 29, 2014. Western Head, N.S. Sea Food Chowder.

Everyone makes seafood chowder a little differently. In Maryland, we used to order Maryland crab soup in restaurants because each time the soup was a bit different. The same is true in Nova Scotia. Each chowder is good but everyone is just a bit different. Some use cream only and some use milk only and some use half cream and half milk. And then there is the type of cream to say nothing of the amount of shrimp, fish and other sea food. Potatoes go into chowder too but in some chowders you eat mainly potatoes while other chowders are mainly fish. Most Nova Scotian cooks do not thicken the chowders either. My brother orders a cup of seafood chowder with every lunch in restaurants. He says he has never eaten a poor chowder in Nova Scotia. Lane's makes the best… maybe. Tonight we dined on seafood chowder at Mary and Walt's home. Mary is our best cook by far and she excels at chowder. There are lots of lobster, shrimp and fish. The potatoes are present but are cut in small pieces so are not obvious. And the seasonings are just right. Mary makes an excellent chowder for my taste. It is a perfect meal to say goodbye to Gill.