Seafood Chowder

Naval Station Norfolk Galley's CS2 Alicea entered Seafood Chowder in the 2nd Annual Fleet Fest.

Ingredients:

¼ c Bacon grease
¼ c Clarified butter
½ c diced peel potato
½ c diced celery
1/3 c diced red bell pepper
1/3 cup diced onion
1 tsp chopped garlic
1 tsp thyme
1 tsp seasoning salt
Fresh ground black pepper
¾ cup all purpose flour
4-5 oz. port wine
2 quarts water
¼ cup seafood base
4 oz. tomato sauce
1 lb. alligator meat, cubed

Directions:

In large sauce pan, heat the bacon grease and butter over medium heat. Add the potatoes and cook for 2 minutes. Add all remaining vegetables and then cook for an additional 3 minutes. Add the seasoning and flour. Cook for 3 additional minutes. Do not brown – leave blond. Add port wine, water and seafood base. Cook until the mixture thickens. Add the tomato sauce and cook for 3 more minutes. Add the alligator meat. Cook for 5 more minutes – do not overcook the gator. Adjust seasoning to taste. Serve in large soup bowls,

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