ann's seafood chowder (halifax version)

Categories
Fish*shell
Soups
Main dish
Yield
12 Servings
MeasureIngredient
2 tablespoons Bacon drippings
2 tablespoons Butter
4 eaches White onion, fresh picked
2 eaches Celery rib, diced
1 pounds Sealegs, chopped
2 pounds Mixed seafood
2 cups Potatoes, cooked,diced
2 eaches Tomato, large, diced
1 small Yellow zucchini, chunked
1 small Green zucchini, chunked
2 cups Green peas, fresh
1 cup Sweet peppers, vary colours
4 tablespoons Flour
6 cups Milk
1½ cup Sauterne
 x Milk to thin as needed
  Salt & pepper to taste
  Tomato sauce/soup to taste

Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly.

Add flour, and milk, stirring well to avoid lumps.

Add remaining ingredients, except peas, in order of required cooking time (ie potatoes, zucchini, tomatoes, peppers, etc). Add wine and season to taste. Heat until heated through, but do not boil. Add peas about 20 min before serving. Use milk to thin as necessary.

Sealegs are imitation crab meat, usually pollock with crab flavouring.

If chowder is to be frozen prior to serving, do not add the milk until reheating.

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