haddock or halibut filets
lobster meat, cooked, chopped
potatoes, peeled, cooked, diced
Cook the onion in the butter until transparent.
Add the thyme and celery salt.
In a saucepan, pour the whipping cream over the fish filets.
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.