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| PEI Potato and Fish Chowder |
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| 2 tbsp | |  | | butter | | | | 25 ml | | 3/4 cup | | | | finely diced onion | | | | 175 ml | | 1/2 cup | | | | finely diced celery | | | | 125 ml | | 3 cups | | | | diced PEI Potatoes | | | | 750 ml | | 1/2 cup | | | | diced carrots | | | | 125 ml | | 2 cups | | | | boiling water | | | | 500 ml | | 1 tsp | | | | salt | | | | 5 ml | | 1/8 tsp | | | | pepper | | | | 0.5 ml | | 1 1/2 lbs | | | | seafood (haddock, cod, hake, lobster, scallops) | | | | 675 g | | 2 cups | | | | milk | | | | 500 ml |
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| In a large pot or Dutch oven, saute butter, onion and celery until tender but not brown. Add potatoes, carrots, water, salt and pepper. Cook until tender, approximately 10 minutes. Cut fish fillets into bite-size pieces and add to chowder. Cook 10 minutes or until fish is tender. Meanwhile, poach scallops, if using, just until tender 2-3 minutes. Add to chowder; add milk. Heat gently and season to taste. If using lobster, add during the last few minutes of heating. Makes 6-8 servings. |
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