(Gina Ferazzi / Los Angeles Times / July 25, 2013)


Dear SOS: When I was in Ketchikan, Alaska, last year, I ate at Annabelle's Keg and Chowder House and had the best seafood chowder. I would love to have the recipe.

Ellen Stein


Dear Ellen: Annabelle's was happy to share its recipe for this rich, thick, New England-style chowder, which we've adapted below. It's the perfect comfort food for a cold winter's evening.

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Seafood chowder

Total time: 1 1/2 hours

Servings: 8 to 16

Note: Adapted from Annabelle's Keg and Chowder House in Ketchikan, Alaska

1 pound boiling potatoes

2 slices bacon, cut into 1/4 -inch pieces

2 cups diced celery, cut into 1/2 -inch dice (1/2 pound)

1 1/2 cups diced onion, cut into 1/2 -inch dice (1/2 pound)

1/2 cup (1 stick) butter

1 cup flour

1 1/2 teaspoons chopped garlic

3/4 teaspoon dried sage

1 1/2 teaspoons dried parsley