Ingredients
| 1 | md. onion, minced | | 1 tbsp. | butter | | 1-1/2 tsp. | thyme | | 1-1/4 tsp. | celery salt | | 2 cups | whipping cream | | 9 oz. | haddock or | | halibut fillets | | 6 oz. | scallops, chopped | | 3 oz. | lobster meat, cooked and chopped | | 3/4 cup | sour cream | | 3 | potatoes, peeled, cooked and diced | | 1-1/4 cup | milk | | 1 tsp. | salt | | 1/2 tsp. | pepper | | Paprika, for garnish |
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Instructions
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.
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