Seafood Chowder
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
minced |
|
| 1 | tablespoon |
butter
|
|
| 1 ½ | teaspoons |
thyme
|
*
|
| 1 ¼ | teaspoons |
celery salt
|
|
| 2 | cups |
heavy whipping cream
|
|
| 9 | ounces |
haddock
filets |
|
| 6 | ounces |
scallops
chopped |
|
| 3 | ounces |
lobster meat
cooked and chopped |
* |
| ¾ | cup |
sour cream
|
|
| 3 | each |
potatoes
peeled, cooked and diced |
|
| 1 ¼ | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
paprika
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
minced |
|
| 15 | ml |
butter
|
|
| 7.5 | ml |
thyme
|
*
|
| 6.3 | ml |
celery salt
|
|
| 473 | ml |
heavy whipping cream
|
|
| 260.1 | ml/g |
haddock
filets |
|
| 173.4 | ml/g |
scallops
chopped |
|
| 86.7 | ml/g |
lobster meat
cooked and chopped |
* |
| 177 | ml |
sour cream
|
|
| 3 | each |
potatoes
peeled, cooked and diced |
|
| 296 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
paprika
for garnish |
*
|
Directions
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.
