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Recipe Name: Ann's Seafood Chowder (halifax Version) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 12

2 Tablespoon(s) Bacon drippings
2 Tablespoon(s) Butter
4 White onion, fresh picked
2 Celery rib, diced
1 Pound(s) Sealegs, chopped
2 Pound(s) Mixed seafood
2 Cup(s) Potatoes, cookeddiced
2 Tomato, large diced
1 Yellow zucchini, chunked
1 Green zucchini, chunked
2 Cup(s) Green peas, fresh
1 Cup(s) Sweet peppers, vary colours
4 Tablespoon(s) Flour
6 Cup(s) Milk
1 1/2 Cup(s) Sauterne
Milk to thin as needed
Salt & pepper to taste, 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. From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 180
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 23.9mg
Sodium: 420.8mg
Potassium: 388.3mg
Carbohydrates: 18.2g
Fiber: 1.5g
Sugar: 8.2g
Protein: 8.8g

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