Recipe courtesy of The Red Barn in Augusta, Maine, USA
Featured in: Chowder at the Red Barn
Ingredients
- •170 grams (6 ounces) finely chopped onion
- •.9 kg (2 pounds) butter
- •2.3 kg (5 pounds) flash-frozen scallops (flash-frozen will release seafood stock)
- •2.3 kg (5 pounds) Icelandic haddock, cut into portions
- •1.3 kg (3 pounds) Maine shrimp
- •.45 kg (1 pound) Maine lobster meat
- •1 to 2 liters (4 to 8 cups) Half & Half, as needed*
*Editor’s note: Or substitute a mixture of half milk and half heavy cream.
Preparation
In an 7.5 liter (8-quart) pot, combine the onions, butter, and scallops. Cook over medium heat until the butter is melted.
Add the haddock, shrimp, and lobster. Bring to a boil and cook for 20 minutes. (“The key is fast and furious,” says Laura.)
Remove from heat. Add 118 ml (4 ounces) warmed Half & Half, or as desired, to each serving.
