Ann's Seafood Chowder (Halifax Version)

* Exported from MasterCook *

ANN'S SEAFOOD CHOWDER (HALIFAX VERSION)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Bacon drippings
2 tb Butter
4 ea White onion, fresh picked
2 ea Celery rib, diced
1 lb Sealegs, chopped
2 lb Mixed seafood
2 c Potatoes, cooked,diced
2 ea Tomato, large, diced
1 sm Yellow zucchini, chunked
1 sm Green zucchini, chunked
2 c Green peas, fresh
1 c Sweet peppers, vary colours
4 tb Flour
6 c Milk
1 1/2 c 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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