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Here's how to taste your way around Nova Scotia, one bowl of chowder at a time

A version of Nova Scotia Chowder is picture recently. THE CANADIAN PRESS/HO, Taste of Nova Scotia

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A version of Nova Scotia Chowder is picture recently. THE CANADIAN PRESS/HO, Taste of Nova Scotia

HALIFAX - There are plenty of ways to make seafood chowder. In Nova Scotia, there's also no shortage of places to try it.

At the Salt Shaker Deli in Lunenburg, it's done with scallops, mussels, shrimp and smoked haddock.

Le Caveau, a restaurant at the Domaine de Grand Pr� winery in Grand Pr�, serves its lobster and scallop chowder in a Spanish almond broth with spring onions and smoked paprika.

Sixty chowders across the province are featured in the 2014 edition of Nova Scotia's Chowder Trail, almost double the number last year, said Christine White, a spokesperson for Taste of Nova Scotia, the marketing organization behind the promotion, now in its third year.

"What makes the Chowder Trail unique is that every chowder is different," she said, adding it's a great way "to taste your way around the province."

And when it comes to seafood chowder, there are strong personal preferences.

"If you ask people what their favourite chowder is, you'll get all different answers," White said. "For some people, it has to be creamy and thick. Other people don't like potatoes in it. For others it's not a chowder if it doesn't have potatoes, lobster and mussels in it."

At a chowder cook-off last month featuring some of the restaurants on the trail, chef Thomas Carey of Pictou Lodge Beach Resort was named champion for a concoction that included double-smoked bacon, Nova Scotia mussels, fresh Atlantic scallops, haddock and fresh chopped tarragon. His recipe is at http://bit.ly/1lLUKZH.

Mark Gabrieau of Gabrieau's Bistro in Antigonish came in second, and Craig Flinn of Chives Canadian Bistro in Halifax was third.

A map of eateries on the trail is at tasteofnovascotia.com/the-chowder-trail. Trail passports, which offer diners the option to rate each chowder, are available at the participating sites and at Nova Scotia Visitor Information Centres.

A cookbook highlighting recipes for some of the trail chowders will be published by Formac Publishing later this spring, White said.

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