Ann's Seafood Chowder (Halifax Version)
Submitted by amyjeffries73
Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.
YIELD
3 servingsPREP
20 minCOOK
10 minREADY
30 minThis Halifax-inspired version takes seafood chowder up a notch with layers of flavor most recipes skip.
Bacon fat and butter form the savory base, while sautéing the seafood first locks in sweetness before the creamy broth goes in.
Zucchini, peppers, and peas add color and texture, and that splash of Sauterne brings subtle sophistication.
Best of all? You can freeze batches (hold the milk), then reheat for instant comfort on busy nights.
Pro Tips
- Brown the seafood: Sautéing mixed seafood in bacon fat before adding liquid deepens flavor tenfold
- Timing matters: Add vegetables by cooking time (potatoes first, tender peas last) so everything finishes perfectly
- Freezer-friendly: Skip milk until reheating to prevent curdling when frozen
- Wine swap: No Sauterne? Dry white wine or even a splash of sherry works great
Variations
- Use lobster, scallops, or halibut for a premium Maritime feast
- Add smoked paprika and cayenne for Cajun-spiced seafood gumbo vibes
- Make it dairy-free with coconut milk (add lime juice for brightness)
Ingredients
Directions
Melt bacon fat and butter in heavy saucepan over medium-low heat.
Add onions and sauté until clear, add celery and cook gently for about 5 mins.
Add seafood products and sauté 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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