*  Exported from  MasterCook  *
 
                              SEAFOOD CHOWDER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish                             Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   “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
  
 
 
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