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Ann's Seafood Chowder (Halifax Version)

 

83

Yield

3

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons bacon drippings
*
2 tablespoons butter
4 each white onion
fresh picked
2 each celery stalks
diced
1 pound sealegs
chopped
*
2 pounds mixed seafood
*
2 cups potatoes
cooked,diced
2 each tomatoes
large, diced
1 small yellow summer squash
chunked
*
1 small zucchini
chunked
*
2 cups green peas
fresh
1 cup sweet bell peppers
vary colours
*
4 tablespoons all-purpose flour
6 cups milk
1 ½ cups sauterne
*
1 x milk
to thin as needed
*
1 x salt and black pepper
to taste
*
1 x tomato sauce
or soup, to taste
*

Directions

Melt bacon fat and butter in heavy saucepan over medium-low heat.

Add onions and sauté until clear, add celery and cook gently for about 5 mins.

Add seafood products and sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1163g (41.0 oz)
Amount per Serving
Calories 64729% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 503mg 21%
Total Carbohydrate 31g 31%
Dietary Fiber 11g 43%
Sugars g
Protein 53g
Vitamin A 67% Vitamin C 89%
Calcium 71% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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