Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock that uses existing ingredients (cobs from the ...

You may not see the dashes of inspiration and necessity or the touches of ingenuity, philanthropy, and hard work that are mixed into this chowder, but they are all part of the recipe that makes it so ...

“Chowder has always been here,” says Emily Haynes. “It isn’t just a dish for Nova Scotians — it’s who we are.” The executive director of Taste of Nova Scotia, an association that promotes businesses ...