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  • Ann's Seafood Chowder (Halifax Version)

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    Ann's Seafood Chowder (Halifax Version)
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. bacon drippings
    • 2 Tbsp. butter
    • 4 x white onions diced
    • 2 x celery rib diced
    • 1 lb sealegs minced
    • 2 lb mixed seafood
    • 4 Tbsp. flour
    • 6 c. lowfat milk
    • 2 c. diced peeled potatoes
    • 1 sm yellow zucchini chunked
    • 1 sm green zucchini chunked
    • 1 c. diced sweet peppers vary colours
    • 2 lrg tomatoes diced
    • 1 1/2 c. sauterne Salt to taste Freshly-grnd black pepper to taste Tomato sauce or possibly soup to taste
    • 2 c. fresh green peas Lowfat milk for thinning

    Directions

    1. Heat bacon fat and butter in heavy saucepan over medium-low heat. Add in onions and saute/fry till clear, add in celery and cook gently for about 5 min. Add in seafood products and saute/fry in saucepan at medium-high heat to coat, flavor and brown slightly.
    2. Add in flour, and lowfat milk, stirring well to avoid lumps. Add in remaining ingredients, except peas, in order of required cooking time (ie potatoes, zucchini, tomatoes, peppers, etc). Add in wine and season to taste. Heat till heated through, but don't boil.
    3. Add in peas about 20 min before serving. Use lowfat milk to thin as necessary. If chowder is to be frzn prior to serving, don't add in the lowfat milk till reheating.
    4. This recipe yields 12 servings.
    5. Comments: Sealegs are imitation crab meat, usually pollock with crab flavoring.

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