| Seafood Chowder Zwicker Inn | Seafood |
|
(1)-1 med. onion, minced
(15ml)-1 tbsp. butter (7ml)-1 1/2 tsp. thyme (6ml)-1 1/4 tsp. celery salt (500ml)-2 cups whipping cream (250gr)-8 oz. haddock or Halibut filets (150gr)-6 oz. scallops, chopped |
(75gr)-3 oz. lobster meat, cooked &chopped
(175ml)-3/4 cup sour cream (3)-3 med. potatoes,peeled,cooked, and diced (300ml)-1 1/4 cups milk (5ml)-1 tsp. salt (2ml)-1/2 tsp. fresh ground pepper paprika for garnish |
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 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 broken bones.
Add the onion mixture and the scallops to the liquid. Bring barely to a boil, then simmer for about 1 minute, or until 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 boil. Season with salt and pepper.
Ladle into soup bowls. Sprinkle with paprika. Serve immediately.
Serves 4 to 6.
When reheating leftover chowder, you may have to add more milk or cream.
From the Zwicker Inn, Mahone Bay, Nova Scotia