Ann's Seafood Chowder - Halifax Version

Ingredients:

• 2 tablespoon bacon drippings
• 2 tablespoon butter
• 4 each white onion, fresh picked
• 2 each celery rib, diced
• 1 lb sealegs, chopped
• 2 lb mixed seafood
• 2 cup potatoes, cooked,diced
• 2 each tomato, large, diced
• 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 1/2 cup sauterne
• 1 milk to thin as needed
• 1 salt & pepper to taste
• 1 tomato sauce/soup to taste

How to Prepare:

Melt bacon fat and butter in heavy saucepan on medium-low heat. Add Onions and saute until clear, add celery and cook gently pro in this area 5 Mins. Add seafood products and saute in saucepan by standard high heat
To coat, aroma and brown vaguely.

Add flour, and milk, stirring well to dodge lumps.

Add left over ingredients, apart from peas, in order of compulsory 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 previous to serving. Use milk to thin as needed.

Sealegs are imitation crab meat, ordinarily pollock with crab flavouring.

If chowder is to be frozen prior to serving, do not add the milk until Reheating.