Seafood Chowder

Name: Seafood Chowder
Yield: 4
Ingredients: 1 medium onion, minced; 1 Tbsp butter; 1.5 tsp thyme; 1.25 tsp celery salt; 2 c whipping cream; 9 oz potatoes, peeled, cooked, diced; 6 oz potatoes, peeled, cooked, diced; 3 oz potatoes, peeled, cooked, diced; 3/4 c sour cream; 3 potatoes, peeled, cooked, diced; 1.25 c milk; 1 tsp salt; 1/2 tsp pepper; paprika

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By Just A Pinch KitchenCrew

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Ingredients

1

medium onion, minced
1 Tbsp

butter
1.5 tsp

thyme
1.25 tsp

celery salt
2 c

whipping cream
9 oz

potatoes, peeled, cooked, diced
6 oz

potatoes, peeled, cooked, diced
3 oz

potatoes, peeled, cooked, diced
3/4 c

sour cream
3

potatoes, peeled, cooked, diced
1.25 c

milk
1 tsp

salt
1/2 tsp

pepper
·

paprika
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How to Make Seafood Chowder

Step-by-Step

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.