Seafood chowder

Yield: 1 servings

Measure Ingredient
1 medium Onion; minced
1 tablespoon Butter
1½ teaspoon Thyme
1¼ teaspoon Celery salt
2 cups Whipping cream
9 ounces Haddock or halibut fillets
6 ounces Scallops; chopped
3 ounces Lobster meat; cooked & chopped
¾ cup Sour cream
3 \N Potatoes; peeled, cooked and diced
1¼ cup Milk salt pepper
\N \N Paprika for garnish

"A traditional Atlantic chowder is made with fish or shellfish, canned milk, 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. When reheated leftover chowder, it may be necessary to add a little more milk or cream, because the fish and potatoes will have absorbed some of the liquid."

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 till 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 till 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 from the Zwicker Inn, Mahone Bay, Nova Scotia Source: _Across the Table:An Indulgent Look at Food in Canada_.

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