Gator chowder

Yields: 4 to 6 servings

3 ounces bacon grease


3 ounces clarified butter


4 ounces diced, peeled potato


4 ounces diced celery


3 ounces diced red bell pepper


3 ounces diced onion


1 teaspoon chopped garlic


1 teaspoon thyme


1 teaspoon seasoning salt


Freshly ground black pepper


6 ounces all-purpose flour


4 ounces port wine


2 quarts water


2 ounces seafood base


4 ounces tomato sauce


1 pound trimmed, cubed alligator meat

In a medium sauce pan, heat the bacon grease and butter over medium heat. Add the potatoes and cook for two minutes. Add all remaining vegetables, then cook for an additional 3 minutes. Add the seasonings and flour. Cook for 3 additional minutes. Do not brown – leave blond. Add the 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 five more minutes – do not overcook the gator. Adjust seasoning, to taste. Serve in large soup bowls.

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