Friday was a cold, rainy, dreary kind of spring day, a perfect day for a simple supper of scallop and lobster chowder. The result was delicious as it ‘hit the spot’ on that cool evening.
Cube up and cook 3 to 4 small potatoes. Do not overcook. Drain and set aside.
Meanwhile melt about 4 tbsp butter in a large pot. Chop 2 onions and 3 stalks of celery. Sauté in the butter, being careful not to brown the vegetables.
Add 2 tbsp dried thyme and salt and pepper to sautéed mixture. Add potatoes and the meat of 1 or 2 lobsters (or a thawed freezer pack) and a pound of small scallops.
Blend in 2 cups of 18% cream and 2 cups of milk. (I used skim.)
Heat up slowly in a low heat. Sprinkle with dried tarragon and serve.