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Precook potatoes and dice. Sauté onion in the butter until transparent. Add the thyme and
celery salt, then remove from heat. In another saucepan, pour the whipping cream over the halibut fillets. Cover and bring to a boil. Simmer slowly for 10 minutes or till the fish flakes easily.
Remove the halibut, then break into small pieces and remove any bones. Add the onion mixture and the scallops to the halibut poaching liquid. Bring to barely a boil, then simmer for about 1 minute or
till the scallops are opaque. Now add the halibut, king crab, sour cream, potatoes and milk. Heat through, but do not allow to boil. Season with salt and pepper.
Serve chowder in large soup
bowls. Sprinkle each bowl with paprika and a small sprig of parsley in the center. Serve seafood chowder immediately with your favorite soup crackers or bread.
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