Recipe courtesy of The Ivy House Restaurant and Catering

Ivey House Gator Chowder

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  1. In a medium saucepan, heat the bacon grease and butter over medium heat. Add the potatoes and cook for 2 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 5 more minutes ¿ do not overcook the gator. Adjust seasoning, to taste. Serve in large soup bowls.
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