Here's a quick and comforting chowder that goes from stove
to table in just 30 minutes
 |
| Potato and seafood Chowder |
Serve 4 Prep Time 15 minutes
Cooking Time 15 minutes
Potato and seafood Chowder ingredients: 1 tablespoon finely
chopped pastrami. 4 tablespoon butter. 1 medium onion, minced. 1 clove garlic,
minced. 4 tablespoons all-purpose flour. 4 cups clam stock. 3/4 cup diced
boiled potatoes. 1/4 cup sweet corn kernels. 1 tablespoon diced celery. 1
tablespoon diced green bell peppers. 1 tablespoon diced red bell peppers. 8
pieces medium shrimp, peeled and deveined. 12 pieces cooked Manila clams (from
making clam stock). 1/2 cup heavy cream. salt, pepper, dried thyme, and ground
nutmeg, to taste
Potato and seafood Chowder recipe: 1- In a heavy-bottomed
stock pot, add pastrami and butter; sauté onions and garlic just until
fragrant. Add flour and mix into paste. Cook for 30 seconds. 2- Pour in clam
stock a little at a time, stirring constantly to remove lumps and to make a
smooth, thick soup. 3- Add the rest of the vegetables and seafood. Cook for 5
minutes over low heat or just until the shrimps turn pink. 4- Add cream. Season
to taste with salt, pepper, thyme, and nutmeg. Serve hot
Tip: To make clam stock, simply place 1 kilo cleaned clams
in a pot. Add just enough water to cover the clams and bring to a boil. Lower
heat and continue cooking until the clams open up. Strain the stock using
cheesecloth and you're good to go
