Recipe - Anns Seafood Chowder (Halifax Version)

2 tablespoon Bacon drippings
2 tablespoon Butter
4 White onion, fresh picked
2 Celery rib, minced
1 pound Sealegs, chopped
2 pound Mixed seafood
2 cup Potatoes, cooked, minced
2 Tomato, large, minced
1 small Yellow zucchini, chunked
1 small Green zucchini, chunked
2 cup Green peas, fresh
1 cup Sweet peppers, vary colours
4 tablespoon Flour
6 cup Milk
1 One half cup 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 mediumlow 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 at www.synapse.com/~gemini