Ann’s Seafood Chowder
Jun 25, 2009
2 tablespoon butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste
Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 minutes. 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.
