|The Southeast Asia Cookbook|
|by Ruth Law|
"A fine collection of recipes with brief chapter introductions which put the food in a broader cultural perspective.
Tip: Try haddock chowder for more results.
Results 1 - 10 of 12 for scallop haddock chowder
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Chop up scallops and break up haddock. Saute in ... and Snow's clam chowder in large pan. ... parsley. Add milk until it gets to the consistency you like.
Remove stomachs, they will darken the chowder too much. Dice ... of light cream, add cream to chowder and bring to a scald. Do not boil. Do not thicken.
Cook haddock, just covered ... (save juices). Simmer scallops, just covered ... Add butter. Set aside to ripen; reheat to serve. Yield 12 to 16 servings.
Preparation time: 30 ... minutes. This elegant chowder is a wonderful ... Half, evaporated milk, scallops and shrimp. 4. ... before serving to blend flavors.
Thaw fish slightly. ... half, evaporated milk, scallops and shrimp. Simmer ... 15 minutes. Season with salt and pepper. Garnish with paprika and parsley.
Slowly saute onions ... add flour and remaining 1/2 cup milk. Add this thickener slowly to chowder. This is best made in the morning and reheated to serve.
Cube salt pork ... Add fish and scallops. Cook until ... fish flakes. Add can of milk. Heat until hot. DO NOT BOIL. Crumble bacon on top before serving.
Saute onion until tender in butter. Add potatoes, 4 cups hot water, bouillon cubes, salt and pepper. Bring to boil and simmer 15 minutes. Add ...
For 6 to 8 servings you will need: TIPS: For best results, allow chowder to stand 5 minutes before serving to blend flavors.
Cook salt pork ... almost tender. Add fish and scallops and hot milk. Simmer over low heat 10 minutes. Add cream, slowly, and butter. Reheat, but do not boil.
Result Page: 1
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