Ann's seafood chowder (halifax version)

 
                  ANN'S SEAFOOD CHOWDER (HALIFAX VERSION)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Bacon drippings
    2       tb           Butter
    4       ea           White onion, fresh picked
    2       ea           Celery rib, diced
    1       lb           Sealegs, chopped
    2       lb           Mixed seafood
    2       c            Potatoes, cooked,diced
    2       ea           Tomato, large, diced
    1       sm           Yellow zucchini, chunked
    1       sm           Green zucchini, chunked
    2       c            Green peas, fresh
    1       c            Sweet peppers, vary colours
    4       tb           Flour
    6       c            Milk
    1 1/2   c            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
   medium-low 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.
  
 
 
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