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Prepared by: Marina Nemets
05/29/2017 Cooking time: 25 min
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Traditional Mexican chowder soup is actually very simple and quick to prepare. I recommend everyone to try this dish, and I’ll tell you how to make Chowder soup below.
Chowder with millet, shrimp and corn
After preparing this soup, I realized that millet and chowder were simply made for each other (who would have thought!). It's a very interesting combination! Rich, aromatic, satisfying, but not greasy. A very attractive soup. I recommend! As an experiment, I prepared it for just two servings, which I sincerely regretted after my husband said: “What, there’s no additives?!”
Ingredients:
- Millet (Golden from Mistral) - 1 package.
- Butter - 1 tbsp. l.
- Sweet red pepper - 0.5 pcs.
- Wheat flour / Flour - 1 tbsp. l.
- Seasoning (for fish) - 0.5 tsp.
- Milk - 2 cups.
- Corn (canned) – 150 g
- Shrimp (boiled) - 150 g
- Salt (sea (to taste))
Cooking time: 30 minutes
Number of servings: 2
Recipe:
Let the millet cook.
And now, slowly, let's start with the soup. Clean the shrimp.
Cut garlic and pepper into small cubes.
Melt the butter in a thick-bottomed saucepan and fry the garlic over low heat for 1 minute.
Add pepper and continue to fry for another 4 minutes.
Add seasoning and fry for 1 minute.
Now add flour and, stirring, continue frying for another 1 minute.
Gradually add milk, stirring so that there are no lumps. Cook for 2-3 minutes until the milk thickens.
Add corn to the pan and cook for 2 minutes.
And then - shrimp. Since the shrimp are boiled, there is no need to cook any further. Salt and pepper to taste.
Pour the millet from the bag into the soup and stir. If desired, adjust the thickness of the soup with boiling water or hot milk.
Bon appetit to you and your loved ones!!!
Chowder with salmon and corn
Tender, creamy, very tasty soup! Corn goes well with red fish, and cream brings out the flavor of both. Be sure to try it!
Ingredients for Salmon and Corn Chowder:
- Broth (vegetable) – 600 ml
- Potatoes - 3 pcs.
- Salmon (or pink salmon, chum salmon, trout, coho salmon) - 250 g
- Cream (10-20%) – 200 ml
- Corn (canned, but you can use frozen or fresh) - 200 g
- Salt - to taste
- Greens - to taste
ARTICLES ON THE TOPIC:
- Cream soup with shrimp - step-by-step recipes with photos
- Julienne with mushrooms and fish - recipe with photos step by step
- Canned corn soup recipe with photos step by step
Cooking time: 30 minutes
Number of servings: 5
Recipe for Chowder with Salmon and Corn:
Add chopped potatoes to the broth and cook until tender.
Pour in the cream and puree the soup in a blender. Add fish fillet cut into small cubes and corn. Salt. Cook until the fish is ready - no longer than 10 minutes.
When serving, sprinkle with herbs. Creamy chowder with corn and red fish is ready! Bon appetit!)
Jamie Oliver's Prawn Chowder
I don’t know about you, but in my kitchen new dishes appear in families, like chanterelles growing in the forest. Once you master a new dish, you involuntarily begin to walk in circles and look for variations on its theme. This is exactly what happened to me with American fish chowder.
Sometimes variations can deviate quite significantly from the original. After I made the classic Boston chowder, a recipe from Jamie Oliver caught my eye. Fresh cod is replaced with smoked cod, but most importantly, shrimp are added. Despite some attempts at sophistication, the recipe retains the essence of the dish: this is not a restaurant soup, but a homemade stew. Tested on myself and on friends - truly delicious.
What you need:
- 4 slices bacon, finely chopped;
- a bunch of green onions, finely chopped;
- 4-5 pcs. potatoes, cut into pieces;
- 2 ears of corn, kernels cut off;
- 2-3 pcs. bay leaf;
- several sprigs of thyme;
- 300 gr. smoked cod;
- 1 liter of chicken broth;
- 250 gr. small shrimp;
- 150 ml cream.
Fry bacon in a saucepan and add green onions. After 2-3 minutes, put the potatoes and corn into the pan and pour in the broth. Remove the skin and bones from the cod and add to the pan. Add the bay leaf and thyme and cook until the potatoes are soft. Pour in the cream, add a little salt if desired (cod is salted, so be careful with the salt) and add the shrimp. Cook for no more than 3-4 minutes or until the shrimp turn pink.
Chowder with salmon and shrimp
I really love fish soups. But for some reason I cook them at home very rarely. The other day I decided to give salmon, which had taken up permanent residence in my freezer, a chance. It turned out so delicious that the soup didn’t even sit in the refrigerator overnight - we ate it right away and asked for more
