Lobster Chowder

Ingredients

• 1/2 cup butter
• 3 cups chopped white onions
• 2 cups small greed peppers, seeded and diced
• 1/2 cup all purpose flour
• 4 cups boiling water
• 5 cups diced potatoes
• 3 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup butter
• (2) 11 1/2 oz. frozen cans of lobster, thawed
• 1 cup boiling water
• 1 lb. scallops, halved if large
• 2 lbs. haddock fillets, cut into bite size
• (2) 13 1/2 oz. canned evaporated milk
• 3 cups homogenized milk

Directions

1. Melt first amount of butter in frying pan. Add onion, celery and green pepper and saute until tender.
2. Sprinkle flour over vegetables. Mix in well.
3. Purt first amount of boiling water, diced potato, salt and pepper in heavy Dutch oven. Stir, Cover. Cook until potatoes are tender-crisp. Add flour mixture.
4. Melt second amount of butter in frying pan. Add lobster. Saute just long enough for the red color from the lobster to go into the butter. Add to potato mixture.
5. In separate small saucepan, put second amount of boiling water and scallops. Cook for 3 to 5 minutes until opaque. Do not drain. Set aside. Add to potato mixture.
6. Add haddock to potato mixture. Cook until fish turns white and flakes or falls apart.
7. Add both milks. Heat, stirring occasionally, until hot. Watch closely so it does not boil.
8. Make 6 quarts (6 L) chowder.