Chowder
Description
Comfort food all year around!
lemmuh
材料
scallop or baby scallop
1lb
carrot (diced)
1 cup
1 large
celery (diced)
2 stalks
yellow or Yukon gold potato (diced)
1 lb
corn (frozen or canned)
1/2 cup
extra virgin olive oil
2 tablespoons
unsalted butter
2 tablespoons
white wine
1/2 cup
all purpose flour
5 tablespoons
skim milk or 1% milk
4 cups
chicken bouillon (better than bouillon chicken base)
2 teaspoons
kosher salt
1/2 teaspoon
white pepper
1/8 teaspoon
garlic powder
1/2 teaspoon
dried thyme
1/4 teaspoon
dried oregano
1/4 teaspoon
heavy cream
1 cup
fresh Italian parsley (minced)
for garnish 1/4 cup
作り方
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1
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Remove the little, side muscles from the scallops.
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2
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Rinse the scallops with cold water.
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3
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Tap the scallops dry, then chop into baby sized pieces.
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4
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Oil & butter in a Dutch oven over medium heat.
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5
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Add carrot/onion/celery and cook until onion get translucent
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6
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Add potato and corn and cook 2-3 minutes.
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7
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Add wine and stir and cook for 3 mins.
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8
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Scatter the flour over the vegetables and stir until sludgy.
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9
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Slowly pour in milk while stirring to dissolve the paste.
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10
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Make sure there aren't any lumps of flour.
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11
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Pour in the remaining milk and stir until blended.
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12
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Add bouillon, salt, pepper, garlic powder and dried herbs.
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13
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Bring to a boil and simmer. Cover and cook for 10 minutes.
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14
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Stir now and then until veggies are heated through.
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15
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Stir in scallops and cook for 5 minutes.
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16
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Add cream and parsley. Adjust salt and pepper and taste.
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17
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Cook for another 2-3 minutes.
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18
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Serve with Oyster Crackers!
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コツ・ポイント
After stirring the baby scallops, simmer for 5 minutes until baby scallops are cooked.
このレシピの生い立ち
In my fridge, we have skim milk (sometimes 1%) and heavy cream in stock no matter what, so I made it this way :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
