Description:

Succulent, Tender, Flavorful, Delectible Seafood Chowder full of seafood and fit for all happy occasions!

Source:

S. Chokel

Serves/Makes:Serves 12

Ingredients

• 2 cups (475 ml) lobster meat
• 1 lb (.5 kg). monk fish fillets
• 1/2 cup (125 ml) onion, chopped
• 1/2 cup (125 ml) butter
• 2 tbsp (30 ml) flour
• 4 cups (950 ml) potatoes, peeled and diced
• 1 cup (225 ml) of water
• 1 lb (.5 kg). scallops
• 4 cups (950 ml) sour cream
• 3 cups (700 ml) milk
• pinch of white pepper
• pinch of cayenne pepper (to taste)
• 1 lb (.5 kg). clams, steamed and shucked

Preparation

• If frozen, thaw lobster, reserving lobster liquor.
• Remove any bits of shell or cartilage and cut into bite-size pieces.
• Debone fish fillets and cut into small pieces, set aside.
• In a heavy saucepan saut onions in butter until tender.
• Stir in flour and cook 1 minute.
• Add potatoes and enough water to cover, bring to a boil, cook until tender.
• Add fish and scallops and simmer for 5 minutes, stirring once or twice.
• Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
• Heat gently and serve.

Comments

Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.