Seafood Chowder Soup

There are three basic recipes for chowder soup – the New English Clem Chowder, the Manhattan Clam Chowder, and the Rhode Island Clam Chowder. In the first option, add milk or cream, in the second – tomatoes, and the third is a transparent broth with clams.
Chowder is made in all states of the USA, and each state brings something different to the traditional recipe. In Virginia, it is customary to cook a corn chowder when a corn crop is ripening, and in New Mexico, a chowder is generously seasoned with chili. Try to cook our recipe..

peeled shrimps – 200 g
milk – 100 ml
salmon (fillet) – 200 g
300 g potatoes
100 ml cream 33% fat
flour – 100 g
150 g celery stalks
1 teaspoon of Worcester sauce
1 teaspoon Tabasco sauce
100 g carrots
150 g bacon
2 l of fish stock
100 g white onion
200 g of crab meat

How to make Chowder Soup

Finely chop the bacon. Cut all vegetables except potatoes into very small cubes. Dice potatoes. Pour 2 tablespoons of olive oil into the pan and fry the bacon in it so that it becomes crispy. Add vegetables to the same place and fry, stirring constantly, over medium heat so that they do not lose color, 10 min. Pour in flour, stir well and fry for another 7 minutes. While stirring, slowly pour the fish stock at room temperature into the pan and, when it begins to boil, pour the potatoes. Let it boil and cook for 5 minutes, then add all the seafood at once – chopped salmon, crab and peeled shrimps. In a separate pan, bring the milk to a boil with cream. When the potatoes are ready, pour in milk and cream in portions. Add Tabasco and Worcester sauce, salt and pepper to taste, sprinkle with herbs and serve.

Bon Appetit!