Ingredients Jump to Instructions ↓

  1. 2 tablespoons Bacon drippings

  2. 2 tablespoons Butter

  3. 4 eaches White onion, fresh picked

  4. 2 eaches Celery rib, diced

  5. 1 pounds Sealegs, chopped

  6. 2 pounds Mixed seafood

  7. 2 cups Potatoes, cooked,diced

  8. 2 eaches Tomato, large, diced

  9. 1 small Yellow zucchini, chunked

  10. 1 small Green zucchini, chunked

  11. 2 cups Green peas, fresh

  12. 1 cup Sweet peppers, vary colours

  13. 4 tablespoons Flour

  14. 6 cups Milk

  15. 1 1/2 cup Sauterne

  16. x Milk to thin as needed

  17. Salt & pepper to taste

  18. Tomato sauce/soup to taste

Instructions Jump to Ingredients ↑

  1. 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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