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PEI Potato and Fish Chowder

PEI Potato Recipe
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

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. PEI Potato Board

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