Ann's Seafood Chowder
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | each |
onions
diced |
|
| 1 | each |
celery stalks
diced |
|
| 1 | pound |
sealegs
chopped |
* |
| 1 | cup |
potatoes
cooked, diced |
|
| 1 | each |
tomatoes
large, diced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 0.5 | each |
onions
diced |
|
| 1 | each |
celery stalks
diced |
|
| 453.6 | g |
sealegs
chopped |
* |
| 237 | ml |
potatoes
cooked, diced |
|
| 1 | each |
tomatoes
large, diced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 237 | ml |
water
|
|
Directions
Melt butter in heavy saucepan over medium-low heat.
Add onions and sauté until clear, add celery and cook gently for about 5 mins.
Add flour, milk and water, stirring well to avoid lumps.
Add remaining ingredients and season to taste.
Heat until heated through, but do not boil.
Serve with baking powder biscuits.
Sealegs are a blend of pollock and crab meat.
