Ingredients
1/4 pound of butter (1/2 cup, or one stick)
2 medium onions, diced
2 stalks of celery, diced
1 potato (no more), diced
about 3 cups chicken broth or water* – see notes below
1 tablespoon each of dried basil, oregano, and celery salt
2 tablespoons paprika
1/2 teaspoon pepper
1/4 teaspoon salt (optional, I leave it out)
three dashes Tabasco sauce
about 2 litres of milk – homogenized
1 cup heavy cream
1 lb (or more) white fish – such as haddock, cod or sole
1 lb (or more) shellfish – fresh or frozen scallops or lobster. I strongly recommend using both scallops and lobster – I never use anything else. I use already-cooked lobster, and most often both my scallops and lobster have been frozen. Don’t use any fish with a dominant flavour such as salmon, sardines, clams, etc.
For this recipe, I always use at least a pound of haddock and/or cod, a small package of frozen small-sized scallops and a can of frozen lobster knuckles and claws. The lobster has already been cooked. I think the sweet scallops and lobster really make this chowder.
Preparation
