Halifax Seafood Chowder

  • 2 Tbsp Bacon drippings
  • 2 Tbsp Butter
  • 4 White onion, fresh picked
  • 2 Celery rib, diced
  • 1 lbs Sealegs, chopped
  • 2 lbs Mixed seafood
  • 2 cup Potatoes, cooked,diced
  • 2 Tomato, large, diced
  • 1 sm Yellow zucchini, chunked
  • 1 sm Green zucchini, chunked
  • 2 cup Green peas, fresh
  • 1 cup Sweet peppers, vary colours
  • 4 Tbsp Flour
  • 6 cup Milk
  • 1-1/2 cup sautérne
  • Milk to thin as needed
  • Salt and pepper to taste
  • Tomato sauce/soup to taste
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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 (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.

Submitted by: Recipe Group Member
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