Ann’s Seafood Chowder (Halifax Version)

Ann’s Seafood Chowder (Halifax Version) Recipe:

By Chef K.T. Murphy

Ingredients:

2 tablespoon bacon drippings

2 tablespoon 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 colors

4 tablespoon flour

6 cup milk

1 1/2 cup sauterne

1 milk to thin as needed

1 salt & pepper to taste

1 tomato sauce/soup to taste

Instructions:

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.

All the best, Good Food makes For Better Decisions.

Chef Murph