Nova Scotia Chedabucto Bay Lobster Chowder

• 1 2/3 cups potatoes, peeled, diced & cooked (400 mL)
• 2 tablespoons butter (25 mL)
• 1 1/2 cups onions, peeled & minced finely (375 mL)
• 2 tablespoons dried thyme leaves (25 mL)
• 1 1/2 teaspoons celery salt (7 mL)
• 1/4 teaspoon black pepper (1 mL)
• 3/4 cup sour cream (175 mL)
• 1 1/2 cups whipping cream (375 mL)
• 1 cup milk (250 mL)
• 2 cups lobster meat, cooked & chopped, plus juices* (500 mL)

1. In a large saucepan over medium heat saute onions in butter until soft and transparent, do not over cook.
2. Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
3. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
4. Add to potato mixture and stir gently.
5. Heat through but do not boil.
6. * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.

potatoes, butter, onions, thyme, celery salt, black pepper, sour cream, whipping cream, milk, lobster meat

Taken from www.food.com/recipe/nova-scotia-chedabucto-bay-lobster-chowder-507002 (may not work)