Creative Culinary Solutions
Fisherman’s Chowder
This chowder will be an instant hit with your clients. Well balanced as a meal in itself and great throughout the year.
| Difficulty: | 5/20 |
| Yield serving: | 10 |
| Preparation time: | 20 minutes |
| Cooking time: | 20 minutes |
Preparation
- Prepare the fish stock according the package directions.
- Prepare the white sauce according to the package directions, but substitute the water for the prepared fish stock, keep warm.
- In a large pot, melt the butter over medium heat and sweat the onions, garlic, potatoes, and bell peppers for 4-5 minutes.
- Add the rest of the ingredients except for the mussels, crab and shrimps.
- Bring to a quick boil and then lower the heat so that the chowder is simmering.
- When the potatoes are almost tender, add the rest of the seafood and simmer for 3-4 minutes.
Top each portion of soup with a few croutons to add a crunchy addition to the chowder.
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Ingredients
- 3 L (12 cups) of prepared
- 3 L (12 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium
- 45 mL (3 tbsp) of
- 150 g (6 oz) of butter
- 1 red onion, finely diced
- 50 mL (10 tsp) of garlic, roasted and pureed
- 1.3 kg (3 lbs) of potatoes, diced into 1/2" chunks
- 2 red bell peppers, diced
- 300 g (10 oz) canned clams, do not drain
- 200 mL (3/4 cup) of 2% milk
- 200 g (8 oz) of mussel meat, freshly cooked
- 300 g (10 oz) of crab meat, diced into 1/2" chunks
- 200 g (8 oz) of salad shrimps (100/150 size)
- 40 mL (3 tbsp) of parsley, chopped
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