2 tbsp bacon drippings
2 tbsp 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 tbsp 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
Directions
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.
Servings: 12 servings
Ann's Seafood Chowder (Halifax Version) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Written cooking instructions as an idea can be tracked back into history, certainly as far back into history as early Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient records were just very simple hieroglyphic instructions for preparing food.
Progressing into Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the cooks of his times used many different herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, cooks and their recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and recording recipes common in their social group. When we get to the 20th century, cookery books were greatly in demand mostly as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Ann's Seafood Chowder (Halifax Version) recipe.
