Ann's Seafood Chowder (Halifax Version)

Recipe Ingredients

2 tablespoons	30ml	Bacon drippings
2 tablespoons	30ml	Butter
4		White onions - diced
2		Celery rib - diced
1 lb	454g / 16oz	Sealegs - chopped
2 lbs	908g / 32oz	Mixed seafood
4 tablespoons	60ml	Flour
6 cups	1422ml	Milk
2 cups	292g / 10oz	Diced peeled potatoes
1 cup	237ml	Yellow zucchini - chunked (small)
1 cup	237ml	Green zucchini - chunked (small)
1 cup	146g / 5.1oz	Diced sweet peppers - vary colours
2 cups	125g / 4.4oz	Tomatoes - diced (large)
1 1/2 cups	355ml	Sauterne
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tomato sauce or soup - to taste
2 cups	474ml	Fresh green peas
		Milk - for thinning

Recipe 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 minutes. 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 minutes before serving. Use milk to thin as necessary. If chowder is to be frozen prior to serving, do not add the milk until reheating.

Source:
"Undocumented, but from the WWW"

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