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Seafood Chowder #1

Source of Recipe

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Recipe Introduction

"A traditional Atlantic chowder is made with fish or shellfish, cannedmilk, potatoes, onions and is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quite different and very good." Seafood Chowder #1

1 Onion -- medium, minced
1 TB Butter
1 1/2 Ts Thyme
1 1/4 Ts Celery salt
2 c Whipping cream
9 oz Haddock or halibut fillets
6 oz Scallops -- chopped
3 oz Lobster meat -- cooked & chopped
3/4 c Sour cream
3 Potatoes -- peeled, cooked and diced
1 1/4 c Milk
1 t salt
1/2 Ts pepper
Paprika for garnish

Cook the onion in the butter until transparent. Add the
thyme and celery salt. Remove from heat. In a saucepan,
pour the whipping cream over the fish fillets. Cover, bring
to a boil and simmer slowly for 10 minutes or until the
fish flakes easily. Remove the fish with a slotted spoon,
then break into small pieces and remove any bones. Add
the onion mixture and the scallops to the poaching liquid.
Bring to barely a boil, then simmer for about 1 minute or
until the scallops are opaque. If the chowder is not to be
eaten immediately, refrigerate everything at this stage.
Just before serving, add the fish, lobster, sour cream,
potatoes and milk. Heat through, but DO NOT allow to
boil. Season with salt and pepper. Ladle into soup bowls.
Sprinkle with paprika. Serve immediately. SERVES: 4-6

Reheated leftover chowder may be dry, it may be necessary
to add a little more milk or cream, because the fish and
potatoes will have absorbed some of the liquid."