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Seafood Chowder Recipe...February 29, 2004

Hi y'all
It has finally warmed up again! It looks like it's going
to rain again, but I can take the rain, as long as it
isn't freezing! :o)
Enjoy today's recipe!
Today's Recipe Is Atkins Diet Friendly

Seafood Chowder

1 md Onion; minced
1 tb Butter
1 1/2 ts Thyme
1 1/4 ts Celery salt
2 c Whipping cream
9 oz Haddock or halibut fillets
6 oz Scallops; chopped
3 oz Lobster meat; cooked &
3/4 c Sour cream
3 Potatoes; peeled, cooked and
1 1/4 c Milk
1 ts -salt
1/2 ts -pepper
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

From the Zwicker Inn, Mahone Bay, Nova Scotia
Source: Across the Table: An Indulgent Look at Food in

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