Sautee until tender:
½ cup butter
4 large onions chopped
2 cups diced celery
½ cup flour
Mix well. In large pot combine:
5 cups diced potatoes
3 ½ tsp salt
½ tsp pepper
Water – just enough to barely cover
Cook until potatoes are tender crisp. Add flour/vegetable mixture
¼ cup butter
2 cans frozen lobster, thawed
Sautee lobster in butter just long enough for the red colour to go into the butter. Add to potato mixture.
1 cup boiling water
1 lb. scallops, halved if large.
Combine in separate small saucepan. Cook for 3-5 min until opaque. Do not drain. Add to potato mixture.
2 lbs haddock fillets, cut in bite size pieces
Add haddock to potato mixture. Cook until fish turns white & flakes or falls apart.
2 cans evaporated milk
3 cups whole milk
Add both milks. Heat stirring occasionally until hot. Watch closely so it does not boil. Makes 6 quarts.