Recipe Soups Ann's Seafood Chowder
 

Ann's Seafood Chowder Hot

A recipe for Ann's Seafood Chowder. Follow the simple recipe instructions for Ann's Seafood Chowder shared by other home cooking experts.


Ingredients

2 Tbs. Butter or margarine

1/2 ea. Onion, large, diced

1 ea. Celery rib, diced

1 lb. Sealegs, chopped

1 c. Potatoes, cooked, diced

1 ea. Tomato, large, diced

2 Tbs. Flour

3 c. Milk

1 c. Water

Salt and pepper to taste


Directions

Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until heated through, but do not boil. Serve with baking powder biscuits. Sealegs are a blend of pollock and crab meat.

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Salmon all the way!

Overall rating: 
 
5.0
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5.0
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Reviewed by Denise
November 21, 2009
Top 10 Reviewer
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0 of 0 people found the following review helpful

I love salmon, especially in soups. Salmon has a rich fish/seafood taste without being too overpowering. Naturally, I would recommend salmon isntead of the sealegs. If you want the soup to be thicker, add a bit of corn flour.

 
 

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