Seafood Chowder

• 1 medium onions minced
• 1 tablespoon butter
• 1 1/2 teaspoons thyme
• 1 1/4 teaspoons celery salt
• 2 cups heavy whipping cream
• 9 ounces haddock filets
• 6 ounces scallops chopped
• 3 ounces lobster meat cooked and chopped
• 3/4 cup sour cream
• 3 each potatoes peeled, cooked and diced
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 x paprika for garnish

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 fillets.
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.

onions, butter, thyme, celery salt, heavy whipping cream, haddock filets, lobster, sour cream, potatoes, milk, salt, black pepper, paprika

Taken from recipeland.com/recipe/v/seafood-chowder-38487 (may not work)