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  Recipe Home » SeaFoods » Ann's Seafood Chowder (Halifax Version)
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  Ann's Seafood Chowder (Halifax Version)
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 357
2 tbsp Bacon drippings
2 tbsp Butter
4 each White onion, fresh picked
2 each Celery rib, diced
1 lb Sealegs, chopped
2 lb Mixed seafood
2 cup Potatoes, cooked,diced
2 each Tomato, large, diced
1 small Yellow zucchini, chunked
1 small Green zucchini, chunked
2 cup Green peas, fresh
1 cup Sweet peppers, vary colours
4 tbsp Flour
6 cup Milk
1 1/2 cup Sauterne
each 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
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