Recipe#5874

Title: Seafood Chowder

Source: _Across the Table:An Indulgent Look at Food in Canada

      1 md Onion; minced                            -chopped
      1 tb Butter                            3/4 c  Sour cream
  1 1/2 ts Thyme                               3    Potatoes; peeled, cooked and
  1 1/4 ts Celery salt                              -diced
      2 c  Whipping cream                  1 1/4 c  Milk
      9 oz Haddock or halibut fillets          1 ts -salt
      6 oz Scallops; chopped                 1/2 ts -pepper
      3 oz Lobster meat; cooked &                   Paprika for garnish
 
  "A traditional Atlantic chowder is made with fish or shellfish, canned
  milk, potatoes, onions and is served with a dollop of butter. This version,
  which comes from a Nova Scotia fisherman and uses sour cream, fresh cream
  and thyme, is quite different and very good. When reheated leftover
  chowder, it may be necessary to add a little more milk or cream, because
  the fish and potatoes will have absorbed some of the liquid."
  
  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. SERVES: 4-6 from the
  Zwicker Inn, Mahone Bay, Nova Scotia