Mitch & Tonya's Corn Chowder Made with Cape Breton SHORELINE All Purpose Seasoning

Mitch & Tonya's Corn Chowder

Made with Cape Breton SHORELINE All Purpose Seasoning

Serves: 6–8

Ingredients

6 slices bacon, diced (optional)

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 cloves garlic, minced

4 cups corn kernels (fresh or frozen)

4 medium potatoes, peeled and diced

4 cups chicken broth

2–3 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning (or to taste)

1 cup heavy cream (or half-and-half)*

2 tbsp butter

Fresh chopped parsley or green onions for garnish (optional)

Directions

In a large soup pot, cook the bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.

Add the onion, celery, and carrots. Cook for 5–7 minutes until softened.

Stir in the garlic and cook for another minute.

Add the potatoes, corn, chicken broth, and Cape Breton SHORELINE All Purpose Seasoning.

Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.

Remove about 2 cups of the chowder, blend until smooth, and return it to the pot. Alternatively, use a potato masher to lightly mash some of the potatoes right in the pot for a thicker, heartier chowder.

Stir in the butter and heavy cream. (* if you don't have heavy cream, or half and half, in a microwave safe dish/bowl/cup, add 2 Tbsp butter and melt in the microwave, once melted, add a cup of milk and using a whisk, combine the melted butter and milk) Heat gently for about 5 minutes, but do not let the chowder boil.

Taste and add a little more Cape Breton SHORELINE All Purpose Seasoning if desired.

Serve hot, topped with the crispy bacon and a sprinkle of parsley or green onions.

Mitch & Tonya's Tip

For an extra Cape Breton touch, serve with warm biscuits or fresh homemade bread. The sweetness of the corn paired with the savory flavor of Cape Breton SHORELINE All Purpose Seasoning makes this chowder a comforting meal that's perfect any time of the year.

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Bacon Tomato Mayonnaise Sandwich with MAPLE FORGE Bacon Weave

Oh my... this was right good!

Easy to make too.

Ingredients 

Package of bacon

2 tsp Cape Breton MAPLE COAL BBQ Seasoning 

4 slices of toast

1 tomato cut into slices 

2 Tbsp mayonnaise 

2 pieces sliced cheese

Directions

Cut the package of bacon in half

Put a piece of parchment paper on to your cookie sheet.

Make your bacon weave, at least two of them

Sprinkle your Cape Breton MAPLE COAL BBQ Seasoning over the bacon weave, and all the other bacon if you wish.

Put the cookie sheet into a COLD oven.

Now, turn the heat to 400 F.  Put the timer on for 22 minutes for thin sliced bacon.  24 minutes for thick sliced bacon.

Get your toast ready.

Put your mayo on the toast.

Put one of the cooked and seasoned bacon weaves.

Put your sliced cheese on the bacon. 

Put your sliced tomato.

Wee bit of pepper if you are so inclined.

Cut in half, and plate your sandwich.

Serve with juice and a coffee.

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Cookie Dough Fudge

Cookie Dough Fudge is rich, creamy, and tastes just like eating chocolate chip cookie dough—without any raw eggs or raw flour. It's a great make-ahead treat.

Cookie Dough Fudge

Makes: 36 small squares

Ingredients

Cookie Dough Layer

½ cup (113 g) unsalted butter, softened

¾ cup packed brown sugar

¼ cup granulated sugar

¼ cup milk

1 tsp vanilla extract

2 cups heat-treated all-purpose flour*

½ tsp salt

1 cup mini chocolate chips

Fudge Base

1 can (300 mL / 14 oz) sweetened condensed milk

2 cups white chocolate chips

2 tbsp butter

1 tsp vanilla extract

Heat-Treat the Flour

Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until it reaches 165°F (74°C). Let it cool completely before using. This makes it safe to eat without baking.

Instructions

Line an 8×8-inch pan with parchment paper.

In a bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

Mix in the milk and vanilla.

Stir in the cooled, heat-treated flour and salt until smooth.

Fold in the mini chocolate chips.

In a saucepan over low heat, combine the sweetened condensed milk, white chocolate chips, and 2 tablespoons butter. Stir constantly until completely smooth. Remove from the heat and stir in the vanilla.

Fold the cookie dough mixture into the warm fudge mixture until evenly combined.

Spread into the prepared pan and smooth the top.

Sprinkle a few extra mini chocolate chips over the top and gently press them in if desired.

Refrigerate for 3–4 hours, or until firm.

Lift from the pan and cut into small squares.

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months. Thaw in the refrigerator before serving.

Tips

Mini chocolate chips work better than regular chips because they're easier to cut through.

For extra cookie flavor, stir in ½ teaspoon butter extract along with the vanilla.

If you like a little crunch, fold in ½ cup chopped toasted pecans or walnuts.

This recipe has a soft, creamy fudge texture with the unmistakable flavor of classic chocolate chip cookie dough. It's a favorite for holiday trays, bake sales, and family gatherings.

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Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Or...

Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Ingredients

2½ lbs Yukon Gold potatoes

3 large eggs, hard-boiled and chopped

1 cup mayonnaise

2 tbsp sour cream

1 tbsp Dijon mustard

1 tsp apple cider vinegar

2 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

2 celery stalks, finely diced

¼ cup finely diced red onion

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Freshly ground black pepper, to taste

Paprika for garnish

Instructions

Cook the potatoes

Place the potatoes in a large pot and cover with cold water.

Bring to a boil and cook for 10–15 minutes, until just fork tender.

Drain well and allow to cool slightly.

Do you like chunky or creamy

If you like "Chunky", move on to the next steps.

If you like "Creamy", break out your potato ricer.  This is so much easier than mashing.

Prepare the dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and SHORELINE Seasoning until smooth.

Assemble

Add the potatoes, chopped eggs, celery, red onion, pickles, chives, and parsley.

Gently fold everything together until the potatoes are evenly coated.

Chill

Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Serve

Garnish with a light sprinkle of paprika, fresh chives, and an extra pinch of SHORELINE Seasoning.

Mitch & Tonya's Tip

For even more flavor, toss the warm, freshly drained potatoes with 1 teaspoon of SHORELINE Seasoning before adding the dressing. The warm potatoes soak up the herbs and spices beautifully.

Perfect alongside:

Grilled burgers

BBQ ribs

Cedar plank salmon

Fried or grilled haddock

Steak

Lobster or grilled shrimp

"Fresh from the Cape. Full of flavour. Always a repeater!"

Optional Add-ins:

2–3 slices of crumbled bacon

¼ cup shredded old cheddar

A little diced green onion

A sprinkle of celery seed (about ¼ tsp)

Or...nothing at all. A simple potato salad is often the best one.

One little trick

Instead of vinegar, squeeze in 1–2 teaspoons of fresh lemon juice. It gives the same subtle brightness without the vinegar flavor. Most people won't even notice it's there—they'll just think the potato salad tastes fresh.

Personally, I like this version better for your brand. SHORELINE is meant to let herbs and natural flavors shine, and loading it up with pickles can compete with the seasoning.

This simpler recipe keeps the focus on the creamy potatoes, eggs, herbs, and your seasoning, making it feel more like a signature Mitch & Tonya's recipe rather than a standard deli potato salad.

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Steamed vs Boiled Corn on the Cob

Steaming your corn on the cob will likely turn out better than boiling, especially with fresh summer corn.

Here’s why:

🌽 Steaming vs. Boiling

Steaming (your pot + insert) ✅ Keeps more of the corn’s natural sweetness and flavor

✅ Doesn’t wash out the sugars and nutrients into the cooking water

✅ Gives you a slightly firmer, “fresh-picked” texture

✅ Less chance of soggy kernels

✅ Easier to cook a batch of 8 evenly

Boiling ✅ Very simple and traditional

❌ Some flavor can move into the water

❌ Corn can become softer if left too long

My preferred method for your 8 ears:

Add about 1–2 inches of water to your pot (water should stay below the steamer basket).

Bring it to a strong simmer/boil.

Place the corn in the steamer insert.

Cover tightly with the lid.

Steam for 8–12 minutes depending on how tender you like it.

Remove and immediately add butter while it’s hot.

For extra flavor:

Add a teaspoon of salt to the steaming water (optional, steam doesn't have salt in it).

Toss a few fresh herbs (like parsley or dill) into the steamer water for a subtle aroma.

After steaming, brush with melted butter mixed with a little Mitch & Tonya’s SHORELINE All Purpose Seasoning for a Cape Breton twist.

One tip: don’t overcook it. Corn doesn’t get better after about 12–15 minutes — it starts losing that crisp, juicy bite.

For fresh Nova Scotia/Cape Breton corn in season, I’d choose steaming every time. 🌽