Lobster Chowder

This lobster chowder recipe comes out thick and chunky.

½ cup olive oil
3 large onions, chopped
4 stalks of celery, chopped
2 green peppers, chopped
½ cup flour
4 cups water
3 ½ tsp sea salt
½ tsp pepper
5 cups chopped potato
¼ cup butter
24 oz (640 g) lobster meat (fresh is better, but you can use frozen or canned if you have to)
1 cup water
1 lb (450 g) scallops, cut in bite-size pieces
2 lbs (900 g) fillets of mild fish, cut in bite-size pieces (haddock works well)
2 cans evaporated milk (13.5 oz or 385 ml cans)
3 cups milk

Saute onions, celery, and green pepper in olive oil until tender. Add flour and mix.

Boil water in large stockpot. Add salt, pepper, and potato. Return to a boil, and cook until potatoes are just starting to get slightly tender. Add sauted vegetables.

Melt butter in frying pan. Add lobster and saute until butter starts turning reddish. Add to potatoes.

Boil water in small pot. Add scallops and boil until opaque. Add to main pot.

Add fish to chowder. Cook until fish flakes and turns white.

Add canned milk and regular milk. Simmer, until heated through, do not boil.

Makes 6 litres (6 quarts).