Featured Pinch Tips Video
- medium onion, minced
- 1 Tbsp
- 1.5 tsp
- 1.25 tsp
- celery salt
- 2 c
- whipping cream
- 9 oz
- haddock or halibut filets
- 6 oz
- scallops, chopped
- 3 oz
- lobster meat, cooked, chopped
- 3/4 c
- sour cream
- potatoes, peeled, cooked, diced
- 1.25 c
- 1 tsp
- 1/2 tsp
1Cook the onion in the butter until transparent.
2Add the thyme and celery salt.
3Remove from heat.
4In a saucepan, pour the whipping cream over the fish filets.
5Cover, bring to a boil and simmer slowly for 10 minutes or until the fish flakes easily.
6Remove the fish with a slotted spoon, then break into small pieces and remove any bones.
7Add the onion mixture and the scallops to the poaching liquid.
8Bring to barely a boil, then simmer for about 1 minute or until the scallops are opaque.
9If the chowder is not to be eaten immediately, refrigerate everything at this stage.
10Just before serving, add the fish, lobster, sour cream, potatoes and milk.
11Heat through, but do not allow to boil.
12Season with salt and pepper.
13Ladle into soup bowls.
14Sprinkle with paprika.