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seafood chowder

(1 rating)
(1 rating)
yield 4 serving(s)

Ingredients For seafood chowder

  • 1
    medium onion, minced
  • 1/2 tsp
    pepper
  • 1 tsp
    salt
  • 1.25 c
    milk
  • 3
    potatoes, peeled, cooked, diced
  • 3/4 c
    sour cream
  • 3 oz
    lobster meat, cooked, chopped
  • 6 oz
    scallops, chopped
  • 9 oz
    haddock or halibut filets
  • 2 c
    whipping cream
  • 1.25 tsp
    celery salt
  • 1.5 tsp
    thyme
  • 1 Tbsp
    butter
  • paprika

How To Make seafood chowder

  • 1
    Cook the onion in the butter until transparent.
  • 2
    Add the thyme and celery salt.
  • 3
    Remove from heat.
  • 4
    In a saucepan, pour the whipping cream over the fish filets.
  • 5
    Cover, bring to a boil and simmer slowly for 10 minutes or until the fish flakes easily.
  • 6
    Remove the fish with a slotted spoon, then break into small pieces and remove any bones.
  • 7
    Add the onion mixture and the scallops to the poaching liquid.
  • 8
    Bring to barely a boil, then simmer for about 1 minute or until the scallops are opaque.
  • 9
    If the chowder is not to be eaten immediately, refrigerate everything at this stage.
  • 10
    Just before serving, add the fish, lobster, sour cream, potatoes and milk.
  • 11
    Heat through, but do not allow to boil.
  • 12
    Season with salt and pepper.
  • 13
    Ladle into soup bowls.
  • 14
    Sprinkle with paprika.
  • 15
    Serve immediately.

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