Title: ANN'S SEAFOOD CHOWDER (HALIFAX VERSION)
  Categories: Fish*shell, Soups, Main dish
       Yield: 12 Servings
  
       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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