Food and Recipes

Chowder soup with seafood

There are three main chowder soup recipe -New English-Clem Chowder, Manhattan clam chowder and Rhode Island clam chowder. The first option is added milk or cream, in the second - the tomatoes, and the third - a clear broth with clams.
Chowder cook in all US states, and each stateIt brings to the traditional recipe something of their own. In the state of Virginia decided to cook corn chowder when ripe corn crop, and in New Mexico Chowder generously seasoned with chili. Try to cook our version of the recipe.

shrimp peeled - 200 g
milk - 100 ml
salmon (fillets) - 200 g
300 g of potatoes
100 ml 33% fat cream
flour - 100 g
150 g celery stalks
1 teaspoon Worcester sauce
1 teaspoon Tabasco sauce
100 g of carrots
150 g bacon
2 liters of fish broth
100 g of white onions
200 g of crab meat

How to cook the soup chowder

Finely chop the bacon. All vegetables, except potatoes, cut into very small cubes. Potatoes cut into cubes. Pour into the pan 2 tablespoons of olive oil and fry the bacon in it so that it becomes crispy. Add to the vegetables and cook, stirring constantly, over medium heat, so they do not lose color, 10 min. Pour the flour, stir well and fry for a further 7 minutes. While stirring, slowly pour in the pan fish broth at room temperature and, when it begins to boil, add the potatoes. Writing a boil and cook for 5 minutes, then add all at once seafood -. Cut into large cubes of salmon, crabs and peeled shrimp. In a separate pan bring to a boil the milk with the cream. When the potatoes are ready, pour portions of milk and cream. Add Tabasco and Worcestershire sauce, salt and pepper to taste, sprinkle with herbs and serve.

Bon Appetit!


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