Cookie
Administrator
Start a Christmas Eve tradition. Serves a large group -- but be prepared for seconds. Good with Drop Cheese Biscuits.
1/2 cup butter or hard margarine
3 cups chopped onion
2 cups diced celery
2 small green peppers, seeded and diced
1/2 cup all purpose flour
4 cups boiling water
5 cups diced potato
3 1/2 tsp. salt
1/2 tsp. pepper
1/4 cup butter or hard margarine
2 x 11 1/2 oz. frozen cans of lobster, thawed
1 cup boiling water
1 lb. scallops, halved if large
2 lbs. haddock fillets, but bite size
2 x 13 1/2 oz. canned evaporated milk
3 cups homogenized milk
Makes 6 quarts chowder
Melt first amount of butter in frying pan.
Add onion, celery and green pepper.
Saute until tender.
Sprinkle flour over vegetables.
Mix in well.
Put first amount of boiling water, diced potato, salt and pepper in large heavy dutch oven.
Stir.
Cover.
Cook until potatoes are tender-crisp.
Add flour mixture.
Melt second amount of butter in frying pan.
Add lobster.
Saute just long enough for the red color from the lobster to go into the butter.
Add to potato mixture.
In separate small saucepan, put second amount of boiling water and scallops.
Cook for 3 to 5 minutes until opaque.
Do not drain.
Set aside.
Add to potato mixture.
Add haddock to potato mixture.
Cook until fish turns white and flakes or falls apart.
Add both milks.
Heat, stirring occasionally, until hot.
Watch closely so it does not boil.
1/2 cup butter or hard margarine
3 cups chopped onion
2 cups diced celery
2 small green peppers, seeded and diced
1/2 cup all purpose flour
4 cups boiling water
5 cups diced potato
3 1/2 tsp. salt
1/2 tsp. pepper
1/4 cup butter or hard margarine
2 x 11 1/2 oz. frozen cans of lobster, thawed
1 cup boiling water
1 lb. scallops, halved if large
2 lbs. haddock fillets, but bite size
2 x 13 1/2 oz. canned evaporated milk
3 cups homogenized milk
Makes 6 quarts chowder
Melt first amount of butter in frying pan.
Add onion, celery and green pepper.
Saute until tender.
Sprinkle flour over vegetables.
Mix in well.
Put first amount of boiling water, diced potato, salt and pepper in large heavy dutch oven.
Stir.
Cover.
Cook until potatoes are tender-crisp.
Add flour mixture.
Melt second amount of butter in frying pan.
Add lobster.
Saute just long enough for the red color from the lobster to go into the butter.
Add to potato mixture.
In separate small saucepan, put second amount of boiling water and scallops.
Cook for 3 to 5 minutes until opaque.
Do not drain.
Set aside.
Add to potato mixture.
Add haddock to potato mixture.
Cook until fish turns white and flakes or falls apart.
Add both milks.
Heat, stirring occasionally, until hot.
Watch closely so it does not boil.
