Abalone Chowder
Nutrition
Calories: 347.6 kcalCarbohydrates: 16.72 gProtein: 25.91 gFat: 19.06 gSaturated Fat: 11.07 gCholesterol: 152.41 mgSodium: 1120.93 mgFiber: 0.94 gVitamin A: 17.79825 IUCalcium: 72.65 mgIron: 4.58 mg
Ingredients
- 1 lb abalone foot or trimmings
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 cup diced potatoes
- 1 medium to large onion chopped
- 1/4 red bell pepper finely chopped
- 1/4 green bell pepper finely chopped
- 1 tbsp chopped celery with tops
- 1 tbsp chopped fresh parsley
- 1 tbsp flour
- salt
- freshly ground black pepper
- cayenne
Instructions
- If using fresh meat, pound, slice, and mince it. If you are using canned abalone, drain off the juice, chop the meat, and instead add it when you add the potatoes.
- Melt the butter in a saucepan. Sauté the onion, bell peppers, parsley, and celery for 5 or 6 minutes. Stir in the flour and cook, stirring as you go, until the mixture thickens a little.
- Add the abalone, chicken stock, salt, freshly ground black pepper, and perhaps a little cayenne. Bring to a boil, reduce the heat, cover tightly, and simmer for an hour.
- Add the potatoes and cook for 12 to 15 minutes, until the potatoes are soft.
- Stir in the cream shortly before serving. Serve hot in bowls.