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Barroom Chowder

Chef.Foodie's picture
  Butter 1⁄4 Pound
  Onion/Half leeks and half onion 1 1⁄2 Cup (24 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Celery 3⁄4 Cup (12 tbs), chopped (Including Some Leaves)
  Cumin seed 3⁄4 Teaspoon (Whole Seed)
  Marjoram 3⁄4 Teaspoon
  Sage 1⁄3 Teaspoon
  Flour 1⁄3 Cup (5.33 tbs)
  Chicken stock/Canned broth 3 Cup (48 tbs)
  Heavy cream 2 Cup (32 tbs)
  Tequila 1⁄2 Cup (8 tbs)
  Cheese 6 Ounce, shredded (Cheddar/Fontina)
  Cilantro 2 Tablespoon, chopped (Coriander)
  Pepper red/Cayenne 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Carrots 3 , half shredded, half cut into ovals
  Lime 2 (Zest)
  Fish 1 Pound, cut in chunks (A Combination Of Your Choice)

1. Take a large pan and add butter into it for melting against moderate heat.
2. Stir-fry onions and garlic for 5 minutes against moderate flame.
3. Add in the mix cumin, sage, and marjoram and continue stirring the ingredients.
4. Add flour with continuous stirring; cook for nearly 3 minutes or until the mix starts bubbling.
5. Now add tequila, cream, and stock into it.
6. Blend all ingredients together.
7. Add cheese into it and stir the mix thoroughly.
8. Add cilantro, nutmeg, and pepper in it. Mix all the items well.
9. Put in carrot and lime zest.
10. Finally include fish chunks and continue cooking until the fish chunks get thoroughly cooked. It will take nearly 10 minutes time.

11. Serve the dish immediately.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 749 Calories from Fat 519

% Daily Value*

Total Fat 59 g90.8%

Saturated Fat 35.1 g175.5%

Trans Fat 0 g

Cholesterol 222.9 mg74.3%

Sodium 481.7 mg20.1%

Total Carbohydrates 24 g8.2%

Dietary Fiber 2.8 g11.4%

Sugars 6 g

Protein 29 g58.2%

Vitamin A 152.9% Vitamin C 26.9%

Calcium 33.1% Iron 15.1%

*Based on a 2000 Calorie diet

Barroom Chowder Recipe