Chowder
6 servings
45 minutes
Chowder, a rich creamy stew that is especially popular in New England and on the Atlantic coast of Canada. We made it from the most common set of seafood that is sold in any supermarket.
1
Prepare the necessary ingredients.
2
Cut the bacon into small cubes and place it in a large saucepan with water.
- Bacon: 200 g
- Water: 60 ml
3
Evaporate the water and brown the bacon. While the water evaporates, the bacon will provide enough fat for cooking.
4
Chop the onion finely.
- Onion: 1 piece
5
Also chop the celery.
- Celery stalk: 2 pieces
6
Add butter, finely chopped onion, and celery to the bacon.
- Butter: 25 g
- Onion: 1 piece
- Celery stalk: 2 pieces
7
Salt and cook them over low heat until soft, about three minutes.
- Salt: to taste
8
When the vegetables soften, add flour and cook, stirring, for another 2 minutes. Then add diced potatoes, bay leaf, milk, and broth. Cook until the potatoes are soft, about 10-15 minutes.
- Wheat flour: 1 tablespoon
- Potato: 700 g
- Bay leaf: 2 pieces
- Milk: 900 ml
- Chicken broth: 250 ml
9
When the potatoes soften, add chopped seafood to the soup, bring to a boil, then pour in the cream, stir, and cook for a couple more minutes.
- Seafood: 500 g
- Heavy (double) cream: 250 ml
10
Add salt and pepper to taste and serve.
- Salt: to taste
- Ground black pepper: to taste
