Chilean seafood chowder - Pilar Hernández's Chilean Kitchen
Just reading the recipe for this Chilean seafood chowder made me really want to make it and eat it, of course. I made a few adjustments to make it quicker to prepare. It turned out delicious, and it reheats very well in the microwave or oven.
Ingredients · Servings 8
- 1 peeled onion, diced into small cubes
- 4 (50 grams) tablespoons of butter
- 4 tablespoons of vegetable oil
- 1/2 cup all-purpose flour
- 3 cups of seafood broth (I used 1 cup of the juice from the clams and razor clams in a jar and the rest water)
- 1 cup of milk, I used skimmed
- 1/4 cup of white wine
- salt, pepper, merquén for seasoning
- 200 grams of crab meat
- 1 jar of maguey scabs
- 1 jar of clams
- 1 cup of cooked, peeled, tailless shrimp
- 1/3 cup of bread crumbs
- 3 slices of Chanco cheese
Method · PT-497396H57M30S
- In a medium saucepan over medium-high heat, melt the butter and oil together. Add the finely chopped onion and cook until translucent, stirring occasionally, about 5-8 minutes. Add the flour and stir over medium heat for 2 minutes. Add the seafood broth and stir well. Let it cook over medium heat for 5 minutes, stirring constantly. You'll notice it thickening. Add the milk and wine, and continue cooking over medium heat until it comes to a boil and thickens. Taste and season to your liking with salt, pepper, and merquén.
- In the baking dish, make a bed with the crab meat, the cleaned clam tongues, clams, and shrimp. Pour the white sauce over it once it's cooked. I like to do it this way so the seafood is evenly distributed and everyone gets a taste of it.
- Sprinkle with half the breadcrumbs, place the cheese slices on top, and sprinkle with the remaining breadcrumbs. Bake in the oven until golden brown. Serve hot.
Instead of making white sauce, you can use stale bread as a thickener.
Description
A comforting dish.
