This filling soup—rich with cream, haddock, scallops, and lobster—is the chowder served at the 54-year old diner Esquire near Halifax, Nova Scotia.
Yield: serves 6-8
- 4 tbsp. unsalted butter
- 3 sprigs thyme
- 1 bay leaf
- 1 large yellow onion, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. Yukon Gold potatoes, peeled and cut into 1/2" cubes
- 1 cup half-and-half, at room temperature
- 1 cup heavy cream, at room temperature
- 1 lb. haddock, cut into 1" pieces
- 6 oz. bay scallops
- 4 oz. cooked lobster meat, chopped
- 1 (9.75-oz.) jar whole baby clams in their liquid
- Heat butter in a 4-qt. saucepan over medium-low heat. Add thyme, bay leaf, and onions; season with salt and pepper and cook, covered and stirring occasionally, until onions are soft but not browned, 20 minutes.
- Add potatoes, half-and-half, cream, and 4 cups water and bring to a simmer; cook, uncovered and stirring occasionally, until potatoes are just tender, 10–12 minutes.
- Add haddock and scallops and cook, stirring occasionally, until just cooked through and potatoes are very tender, 3–4 minutes. Add lobster and clams with their liquid and cook until heated through, 2–3 minutes more. Season with salt and pepper and serve immediately.