Seafood Chowder

Name: Seafood Chowder
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Cuisine: Chinese
Ingredients: 20 g crab leg meat (washed); 20 g salmon (washed and diced); 100 g large clams (soaked in water to remove sand); 4 prawns (deveined by cutting a slit on the back, washed); 2 slices bacon (cut into dice); 1/2 onion (peeled, washed, cut into dice); 1 potato (washed, peeled, cut into dice); 1/2 carrot (washed, peeled, cut into dice); 1 celery (washed, leaves removed, cut into dice); 1 tbsp canned corn kernels; 20 g unsalted butter; croutons, to taste; 25 g French béchamel sauce (see page 15 for recipe); 500 ml fish stock (see page 19 for recipe); 20 ml heavy cream; 1/4 tsp salt; white pepper, a pinch

A Western-style cream soup simmered with assorted seafood, vegetables, fish stock, and fresh cream, served with toasted bread cubes.

47 min

Easy

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Ingredients

crab leg meat (washed) 20 g

salmon (washed and diced) 20 g

large clams (soaked in water to remove sand) 100 g

prawns (deveined by cutting a slit on the back, washed) 4

bacon (cut into dice) 2 slices

onion (peeled, washed, cut into dice) 1/2

potato (washed, peeled, cut into dice) 1

carrot (washed, peeled, cut into dice) 1/2

celery (washed, leaves removed, cut into dice) 1

canned corn kernels 1 tbsp

unsalted butter 20 g

croutons to taste

French béchamel sauce (see page 15 for recipe) 25 g

fish stock (see page 19 for recipe) 500 ml

heavy cream 20 ml

salt 1/4 tsp

white pepper a pinch

Instructions

Prepare Seafood

Wash the crab leg meat; dice the washed salmon; soak the large clams in water to remove sand; devein the prawns by cutting a small slit on the back, then wash and set aside.

Prepare Vegetables and Bacon

Peel and wash the onion; wash, peel, and dice the potato and carrot; wash the celery and remove the leaves, then dice; dice the bacon and set all aside separately.

Make Creamy Soup Base

Pour the fish stock into a soup pot, bring to a boil over high heat, then reduce to low heat. Add the French béchamel sauce and whisk thoroughly until it forms a thick, creamy consistency.

Sauté Ingredients

Melt the unsalted butter in a frying pan over low heat. Add the diced bacon, corn kernels, and all the diced vegetables, and sauté until cooked. Transfer the mixture to the creamy soup base from Step 3 and simmer over low heat for 6 minutes.

Add Seafood and Season

Add an appropriate amount of water to a separate deep pot and bring to a boil, blanch all the seafood until cooked, then remove. Add the seafood to the soup and simmer together for 6 minutes. Season with salt and white pepper, then stir in the heavy cream until well combined. Turn off the heat, ladle into serving bowls, and top with croutons before serving.