Sautee until tender:
½ cup butter
4 large onions chopped
2 cups diced celery

Sprinkle with:
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.