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Seafood Chowder Recipe

seafood chowder recipe

Seafood Chowder Recipe

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable

Ingredients
  

  • 2 tablespoon bacon drippings
  • 2 tablespoon butter
  • 4 each white onion fresh picked
  • 2 each celery rib diced
  • 450 g lb sealegs chopped
  • 900 g lb mixed seafood salmon, haddock and smoked haddock
  • 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
  • 600 ml fish stock made from 1 fish stock cube
  • 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

Instructions
 

  • 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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