seafood chowder

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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