Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and 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

Source: _Across the Table:An Indulgent Look at Food in Canada_.

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