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Seafood and Mushroom Chowder
Seafood and Mushroom Chowder
"It’s creamy and tasty with milk, vegetables and seafood. It’s supposed to have a special aroma that drives you to devour it one spoon after another nonstop, just like New England Clam Chowder. This Seafood and Mushroom Chowder turned out to be a little similar to Clam Chowder but with no heavy cream, yet still creamy. How is it possible? Stir-fried all-purpose flour does the trick. It’s a crucial step for bringing the perfect thickness and great aroma to what I’m calling a one-of-a-kind soup. I bet you would agree with me after you try it out! ????"
Serves4 People
Ingredients
- 1 and 1/2 cups diced red onion (about 1/2 regular size onion)
- 4 oz white mushroom, finely sliced
- 6 oz medium sized shrimp, diced or 6 oz scallops, diced
- 1 oz butter
- 3 tablespoons Canola oil
- 1/4 cup all-purpose flour
- 1 cup water
- 2 cups milk
- sea salt and ground black pepper
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Place butter into a pan with high heat. Move the butter around the bottom of the pan with your spatula until it melts completely.
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Add onion and mushroom and sauté for 2-3 minutes until the butter is evenly spread out onto the veggies. Remove from the pan and set aside.
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In the same pan, add Canola oil with medium-high heat. Use one hand to hold the measuring cup of flour. Slowly and gradually sprinkle the flour into the oil. In the meantime, keep stirring with your spatula with your free hand. Please note that all we are trying to do here is to keep the flour from sticking and turning into lumps. You should always keep stirring in this process and do not put the flour into the oil all at once. After adding all the flour, continue to stir a couple of times and set aside for later. (If you like, discard the extra oil above the flour by using a spoon after letting it sit for a few minutes.)
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Place the sautéed onion and mushroom into a saucepan. Add water and bring to a boil.
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Add milk, shrimp, 1/2 teaspoon sea salt and stir-fried flour into the saucepan. Stir.
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Watch it closely because it takes a short amount of time for milk to boil. When it does, sprinkle some ground pepper to taste and add more sea salt if desire. (I didn’t have to add additional salt.)
