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Halifax Seafood Chowder

Ingredients:

  • 2 Tbsp Butter or margarine
  • 1/2 Onion,large,diced
  • 1 Celery rib, diced
  • 1 lbs Sealegs, chopped
  • 1 cup Potatoes, cooked,diced
  • 1 Tomato, large, diced
  • 2 Tbsp Flour
  • 3 cup Milk
  • 1 cup Water
  • Salt and pepper to taste

Preparation:

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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:


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