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March 2019

Easy Soup Recipes

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Ann's Seafood Chowder Halifax Version Recipe

Ann's Seafood Chowder Halifax Version recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ann's Seafood Chowder Halifax Version recipe  PDF



2 tb Bacon drippings
2 tb Butter
4 ea White onion, fresh picked
2 ea Celery rib, diced
1 lb Sealegs, chopped
2 lb Mi ed 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
Milk to thin as needed Salt and amp 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, e cept 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.

Ann's Seafood Chowder Halifax Version recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
550 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Ann's Seafood Chowder Halifax Version recipe  PDF   Easy Soup recipes RSS   New

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1/2 c Raisins 1 oz Rum 9 tb Butter softened 1/2 c Sugar 1 pn Salt 2 Eggs 3/4 c Flour Soak rasins in the rum for 2 or 3 hours. Cream butter and sugar until light, and salt and eggs, one at a time, mi ing well after each addition. Add flour and raisins gradually and blend thoroughly. Butter a cooky sheet and drop the dough by teaspoon, leaving an inch between cookies to allow for spreading. Bake in a 350 degree oven for 7 minutes, and re move immediately from pan to cooling rack. Makes 35 cookies. ...

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