Name: Ann's Seafood Chowder (Halifax Version)
Ingredients: 2 tb Bacon drippings; 2 tb Butter; 4 White onion, fresh picked; 2 Celery rib, diced; 1 lb Sealegs, chopped; 2 lb Mixed seafood; 2 c Potatoes, cooked,diced; 2 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; x Milk to thin as needed; Salt & pepper to taste; Tomato sauce/soup to taste

If there is a religion in the world which exalts the office of teaching, it is safe to say that it is the religion of Jesus Christ. It has been frequently remarked that in pagan religions the doctrinal element is at a minimum—the chief thing there is the performance of a ritual. But this is precisely where Christianity distinguishes itself from other religions—it does contain doctrine. It comes to men with definite, positive teaching; it claims to be the truth; it bases religion on knowledge, though a knowledge which is only attainable under moral conditions. … A religion divorced from earnest and lofty thought has always, down the whole history of the Church, tended to become weak, jejune and unwholesome; while the intellect, deprived of its rights within religion, has sought its satisfaction without, and developed into godless rationalism.

James Orr

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish*shell, Soups, Main dish, Ann	12	Servings

INGREDIENTS

2	tb	Bacon drippings
2	tb	Butter
4		White onion, fresh picked
2		Celery rib, diced
1	lb	Sealegs, chopped
2	lb	Mixed seafood
2	c	Potatoes, cooked,diced
2		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
	x	Milk to thin as needed
		Salt & pepper to taste
		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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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