Anns Seafood Chowder Halifax Version
Anns Seafood Chowder Halifax Version Recipe with a easy to make with help of very simple ingredients and one of and easy And Chowder Recipe,famous Anns Seafood Chowder Halifax Version recipe
Yield: 4 people
Calories: 369kcal
Materials
- 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 colours
- 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.